Lunch: Lemon Chicken and Rice Soup

Recipe by Woman's Day Kitchen A Greek favorite, avgolemono is a lemony chicken soup that uses whisked egg as a thickener. But there is a trick to bringing this bright-tasting classic to life: Avoid boiling the mixture, which causes the eggs to break and

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Lemon Chicken and Rice Soup

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 bone-in chicken breast halves (about 2 lb total)
3 medium carrots
2 stalk celery
1 medium onion
2 32- oz. containers low-sodium chicken broth
Kosher salt and pepper
1/2 c. long-grain white rice
3 large eggs
1/4 c. fresh lemon juice
1/2 c. fresh flat-leaf parsley

Instructions

Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
Reduce heat, add 3/4 tsp salt and 1/2 tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
Meanwhile, cook the rice according to package directions.
Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the chicken back into the soup and bring to a gentle simmer.
In a medium bowl, whisk together the eggs and 1/4 tsp salt until frothy. Whisk in the lemon juice. Whisking constantly, gradually add 1 cup of the hot chicken soup (liquid only) to the egg mixture. Gradually whisk in an additional cup of soup. Stir in the parsley. Stir the egg-soup mixture and rice into the soup in the pot; warm for 2 minutes (do not let it simmer or boil).

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