Author: Posted Date: 1/13/2008 6:18:34 PM
Lemon Chicken Soup
by Sandra Lee
Recipe:
3 cans (10.75 oz each) condensed chicken and rice soup
3 cups reduced-sodium chicken broth
1/3 cup lemon juice
3 large egg yolks
1 precooked chicken breast, shredded
1 tablespoon finely chopped fresh parsley (optional)
1. In a large saucepan, combine soup, chicken broth and lemon juice. Bring to a boil over medium high heat; reduce heat to simmer.
2. In a small bowl, lightly whisk egg yolks. Gradually whisk 1/4 cup of the hot broth mixture into egg yolks to prevent curdling. Slowly pour the egg yolk mixture into remaining hot broth mixture, stirring constantly.
3. Stir in chicken; heat through. Stir in parsley (optional). Ladle hot soup into 4 soup bowls. Start to finish 15 minutes Makes 4 servings.
Submitted by Debbi & Ken
Posted By: Debbi On: 1/13/2008 6:23:04 PM
Very good. We were surprised how easy it was to make and how tasty it was. Even the girls enjoyed it.
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