It has been really cold here and that makes me totally want to make soup.
Does that happen to you too? I get that hibernation mode going and I’d be happy to stay in the kitchen and cook all day.
Enter, Lemon Chicken Rice (always been a favorite).
I don’t make my own stock all that often but I did for this soup. It was totally worth the effort.
I’ll share how I made the stock in another post.
6 cups chicken stock
Juice and zest of two lemon
1/2 cup Arborio rice.
Two cooked and shredded chicken breast. I bought bone in skin on and roasted it in the oven at 400 for 20 minutes. I cover it with olive oil, salt, and pepper.
Two tbsp white miso paste (so worth adding!!)
Saute the diced onion until soft.
Add stock and rice. Cook about 20 minutes until rice is tender.
Whisk the eggs in a bowl, slowly add one cup of the stock while whisking to temper the eggs and then slowly whisk that mixture into the soup.
Add shredded chicken, lemon zest and juice.
Add miso and a cup of the liquid from the soup in a bowl whisk and then off the heat add into the soup.
Serve with lemon slices and chopped fresh parsley. You could serve with some crumbled Feta on top too.