Chicken Soup With Lemon And Mint

Serving Size : 4
Ingredients

for prepare Chicken Soup With Lemon And Mint

:

Amount	Measure	Ingredient - Preparation Method
5	cups	low sodium chicken broth - (four 10.5 oz. cans)
1/2	medium	onion - chopped
3/4	pound	skinless chicken breast
1/4	cup	long-grain rice
4	teaspoons	lemon juice
4	teaspoons	fresh mint - finely chopped
salt and freshly ground pepper to taste lemon slices for garnish ENRICHMENT: chicken soup with lemon and mint
2		egg yolks
1/4	cup	whipping cream

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.

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