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Author Topic: Greek Chicken Lemon Rice soup  (Read 2337 times)
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Noodle
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« on: January 21, 2010, 05:55:12 AM »

Has anyone made this before? I have a wicked craving for it.

must. find. recipe.
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Noodle
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« Reply #1 on: January 25, 2010, 07:01:26 PM »

Here you go Mear. It was delicious!

Okay, I used 2 different recipes and played around a bit.

*6 c. chicken broth (I made the broth using Herbox powdered bouillon)

*about 1 can cream of chicken soup

*1 whole fresh lemon (cut in half, squeeze out juice & then use a fork for the pulp - keep the pulp!)

*extra lemon juice (depending on how lemony you want it)

*1 1/2 to 2 c. cooked rice is what the recipe calls for, but I used like 3 or 4

*2 beaten eggs

*Salt and pepper to taste

____________________________________________________________________________________

-Bring broth to a boil. Remove from heat.
-Whip eggs & lemon juice/pulp
-Take 1 cup of the broth and SLOWLY mix into egg & lemon mixture.
-Pour egg and broth back in soup.
-Add rice and about 1/2 can of the cream of chicken soup
-season with pepper & more lemon if you like (I added a bunch more, but we really like lemon)
-Add some chopped cooked chicken
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Noodle
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« Reply #2 on: January 25, 2010, 07:05:35 PM »

I was pleasantly surprised with how it turned out. I looooooove restaurant style Lemon Rice soup, this is pretty darn close to that. Some of the recipes online come across as a creamier yellow, but I like the old fashioned YELLOW yellow soup.

PS -I forgot to mention that I whipped the can of cream of chicken soup really well <I just used a little soup broth with it> so that it would not be clumpy.
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forrest
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« Reply #3 on: October 25, 2010, 12:17:14 PM »

Here you go Mear. It was delicious!

Okay, I used 2 different recipes and played around a bit.

*6 c. chicken broth (I made the broth using Herbox powdered bouillon)

*about 1 can cream of chicken soup

*1 whole fresh lemon (cut in half, squeeze out juice & then use a fork for the pulp - keep the pulp!)

*extra lemon juice (depending on how lemony you want it)

*1 1/2 to 2 c. cooked rice is what the recipe calls for, but I used like 3 or 4

*2 beaten eggs

*Salt and pepper to taste

____________________________________________________________________________________

-Bring broth to a boil. Remove from heat.
-Whip eggs & lemon juice/pulp
-Take 1 cup of the broth and SLOWLY mix into egg & lemon mixture.
-Pour egg and broth back in soup.
-Add rice and about 1/2 can of the cream of chicken soup
-season with pepper & more lemon if you like (I added a bunch more, but we really like lemon)
-Add some chopped cooked chicken

 :wait:
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« Reply #4 on: November 16, 2013, 08:05:58 PM »

bump  Wink
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« Reply #5 on: November 02, 2014, 01:16:40 PM »

Bump!   :study:
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