Rice and chicken soup

This rice soup with chicken it becomes a great ally during cold winter days. Nothing like coming home and enjoying a comforting broth like this, don't you agree? Doing so is really simple; You will only need a little of your time.

Once the chicken broth is made, which I recommend making in large quantities, you can freeze it in jars. It's a great resource when you're home late and have nothing ready. Just take it out, heat it and add some type of pasta to have dinner ready. Do you dare to prepare it?

Chicken rice soup
This soup with rice and chicken is very comforting. It is ideal for the coldest days of winter; allows us to prepare a good dinner in a few minutes.

Rations: 6

Preparation time: 
Cooking time: 
Total time: 

Ingredients
For the chicken broth
  • 500 g. bone-in chicken breast
  • 400 g. chicken wings
  • 12 cups of water
  • 1 large onion, quartered
  • 2 large carrots, cut into pieces
  • 2 stalks celery, chopped
  • 4 garlic cloves, crushed
  • 2 Bay leaves
  • 1 small handful of parsley
For soup
  • 8 cups chicken broth
  • Yolks 3
  • ¼ cup lemon juice
  • ¼ teaspoon lemon zest
  • 3 cups of cooked rice
  • 2 cups cooked chicken, shredded
  • Salt and pepper to taste

Preparation
  1. We prepare the broth. To do this, we place the chicken breast, the chicken wings, the onion, the carrots, the celery, the garlic, the bay leaves and the parsley in a pot. We pour 12 cups of water and bring to a boil. Once it boils, lower the heat and simmer, uncovered, for about an hour.
  2. Then We glued and reserved the broth. If you are not making the soup at this time, keep it in the fridge or place it in the freezer.
  3. From among the solids we take advantage of the chicken, which we crumble for soup.
  4. We heat the broth while in a bowl we mix the egg yolks, lemon zest and lemon juice. While we beat the mixture, add 2 ladles of the broth to temper the egg and prevent it from curdling.
  5. Then we pour the egg mixture in the broth, stirring continuously for a couple of minutes and preventing the broth from boiling.
  6. Finally, we incorporate the cooked rice and the shredded chicken. Season, decorate with parsley and serve.

 


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