The addition of the egg and lemon makes a basic chicken soup into the ultimate comfort food. The finished dish is tangy and savory, with flavors reminiscent of egg drop soup. Best of all, it is easy to put together for a quick weeknight dinner.
Supplies:
*I used a rotisserie chicken for both the meat and the broth of this soup, made the night before. You can use leftover cooked chicken or add two cut up chicken breasts to the soup. Raw chicken should be added at the same time as the rice to allow time for it to cook.
Steps:
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This soup has become a staple in my dinner rotation. It's super easy and reheats well for lunches. I've even had it for breakfast.
When you refrigerate it, the rice will continue to absorb excess liquid and it will thicken up. I usually add a splash of water to the bowl before microwaving it so that it is soup instead of a savory porridge.
Hope you enjoy it. It's perfect for fall.
This looks SO good and comforting! Thanks for posting!
I hope you enjoy it. I'm totally obsessed. :) I want to make this soup every week and always eat any leftovers in record time. I was considering making a vegetarian version with mushrooms instead of chicken, or even one that uses lime and cilantro, for an Asian or even a Mexican flavor base.
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