Lemon Chicken and Rice Soup

Name: Lemon Chicken and Rice Soup
Yield: Serves 4
Ingredients: 6 cups, low-sodium chicken broth; 1 tablespoon, vegetable oil; 2 , boneless, skinless chicken breasts (6 to 8 ounces each), patted dry; , Salt and pepper; 1 , medium onion, minced; 2 , medium carrots, peeled and sliced into 1/4-inch rounds; 1 teaspoon, minced fresh thyme leaves; 3/4 cup, long-grain rice; 2 tablespoons, minced fresh parsley leaves; 3 tablespoons, lemon juice; 4 , large egg yolks

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Appears in Cook's Country April/May 2006

SERVES4

WHY THIS RECIPE WORKS

We seared the chicken, then prepared the rest of the soup in the same pot. This way, we picked up all of the flavorful browned bits left behind by the chicken, which gave our Lemon Chicken and Rice Soup a flavorful foundation. With all the ...

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