Wednesday, January 11, 2012

Lemony Chicken and Egg Soup

Can you believe it? A soup recipe? From me? Actually, I've started liking soups more and more. I've made quite a few so far this winter, if you can call it winter. It's been pretty mild just about every where, well almost everywhere. There is a little town in Alaska that received a gift of 18 feet of snow. In one day. Can you imagine??? I certainly can't. So in honor of those poor frozen people in the true north, here is a yummy chicken soup recipe. By cooking the rice right along with the chicken, and adding the eggs in later on, you create an almost creamy soup, without the added fat of cream.

One Year Ago: Split Pea Soup
Two Years Ago: Roasted Garlic

What You Need:

1lb of boneless, skinless chicken (can use all breast or breast/thigh)
1/2 c rice (real rice, not minute rice)
zest and juice of 1 lemon
1/2 tsp dried thyme
bay leaf
4 cloves garlic, minced
4 c chicken stock
2 large eggs
1/2 c shredded Parmesan cheese
1 bunch of kale, chopped (remove stems)
salt and pepper

What To Do:

In bottom of your slow cooker, place the rice, chicken, lemon zest, thyme, bay leaf, garlic and chicken stock. Cook on low for 6 hours. Remove the chicken and shred. Add it back into the soup. Whisk together the eggs and parmesan cheese with lots of salt and pepper. Slowly stir the eggs into the hot soup. Stir in the chopped kale and let cook for 30 more minutes or until it's heated through and the kale has wilted.

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