Basic Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium carrots, cut into 1/4-inch-thick slices
- 2 medium celery stalks, cut into 1/4-inch-thick slices
- 2 cans (14 1/2 ounces each) chicken broth, skimmed of
fat
- 1/8 teaspoon ground black pepper
- 2 medium skinless, boneless chicken-breast halves (10
ounces)
Directions
In a 4-quart saucepan, heat oil over medium heat. Add onion
and cook until tender and lightly browned, about 5 minutes,
stirring occasionally. Add carrots, celery, chicken broth, pepper,
and 3 cups water; heat to boiling over high heat. Add chicken
to saucepan and reduce heat to low. Cover saucepan and simmer
8 to 10 minutes, until chicken just loses its pink color throughout
and carrots and celery are tender. Remove saucepan from heat.
Using slotted spoon or tongs, remove chicken from saucepan to
plate; cool slightly until easy to handle. With fingers, pull
chicken into shreds
Greek Lemon Chicken Soup
Ingredients
- 1/2 cup fresh lemon juice
- 8 cups chicken broth
- 1/4 teaspoon freshly ground pepper
- 1 medium carrot, shredded
- 1 cup chopped cooked chicken
- 1/2 cup white rice
- 4 egg yolks
- 1 lemon, thinly sliced, for garnish
Directions
In a large saucepan, combine chicken broth, lemon juice &
pepper. Bring to a boil and add rice and carrot. Reduce heat,
cover and simmer 25 minutes until rice and carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir
back into soup. Add chicken & heat through but do not
let boil or eggs will curdle. To serve, ladle into bowls &
garnish w/ lemon slices.
Remarks
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By- Merrisa
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