Chicken Soup With Lemon And Mint

Recipe Ingredients

5 cups	1185ml	Low sodium chicken broth - (four 10.5 oz. Cans)
1/2		Onion - chopped (medium)
3/4 lb	340g / 11oz	Skinless chicken breast
1/4 cup	40g / 1.4oz	Long-grain rice
4 teaspoons	20ml	Lemon juice
4 teaspoons	20ml	Fresh mint - finely chopped
		Salt and freshly ground pepper - to taste
		Lemon slices - for garnish
		Enrichment
2		Egg yolks
1/4 cup	59ml	Whipping cream

Recipe Instructions

1. Combine stock and onion in large saucepan. Bring to a boil.

2. Add chicken breast and rice. Reduce heat. Cover and simmer 15 minutes. Remove chicken. If rice is not tender, continue cooking until it is tender.

3. When chicken is cool enough to handle, cut meat into large pieces. Return to broth.

4. Remove soup from heat. Stir in lemon juice, mint, and salt and pepper to taste.

5. To serve without enrichment: Ladle soup into serving bowls and float a lemon slice on each bowl.

6. Or, to enrich soup: Beat egg yolks and cream together in a small bowl. Slowly beat 1/4 cup broth into egg mixture. Remove saucepan from heat, stir egg mixture into soup, and return pan to heat. Cook and stir until soup is hot; do not boil. Soup will not thicken, but the enrichment will give it more body. Adjust mint and lemon to taste. Ladle soup into serving bowls and float a lemon slice on each.

Microwave Version: In step 1, combine stock and onion in a 2-quart bowl, cover with plastic wrap, and microwave on 100% power about 8 to 10 minutes. Add rice and chicken breast and microwave, covered, on 70% power 15 minutes. Remove chicken and, if necessary, continue to cook rice until done. Continue with step 3. Serve as directed in step 5, or enrich soup and serve as directed in step 6.

Source:
the California Culinary Academy

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