Chicken Soup with Lemon and Rice | Just A Pinch Recipes
Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Dutch oven
- Pot
- Ladle
- Whisk
- Mixing bowl
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon(s) olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, sliced
- 4 clove(s) garlic, minced
- 1/2 cup(s) short grain rice
- 4 cup(s) chicken broth, plus more for serving
- 3 eggs
- 3 tablespoon(s) lemon juice, fresh squeezed
- 2 cup(s) cooked chicken, chopped
- 1 teaspoon(s) fresh ground pepper, to taste
- 1/2 teaspoon(s) salt, to taste
- 2 teaspoon(s) dried dill
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