Chicken soup for the soul...
Chicken soup for the soul...
...and lemon, chicken, and rice soup
Anyone remember those Chicken Soup for the Soul books that were popular several years ago? (Okay, actually I just looked it up, and the first one came out in 1993, which is definitely more than “several” years ago, but I’m also one of those people who thinks 20 years ago was the 80’s.)
I can remember reading Chicken Soup for the Teenage Soul when I started high school, and I even remember liking it! It was full of motivational type things that I guess were just what a teenage girl needed to hear.
By now, you’re probably thinking, “hey, Sarah, why are we talking about self-help books from 30 years ago?” - well, it’s because of the so aptly named titles of course! That series is banking on the fact that chicken soup makes you feel better, and that the stories in their books will also. And I’m in - I am a believer in the power of chicken soup. (And “feel good” stories aren’t too bad either!)
Scientifically, if you do a little research, you’ll find theories about inhaling warm vapors from soup that soothe nasal and respiratory passages and that chicken, which contains tryptophan, helps your body produce melatonin and seratonin to help us rest well and feel good. But I would add that there is also a mental and emotional component of having someone take care of you by bringing you a steaming bowl of soup.
All of this brings us to this week’s recipe - a simple, yet comforting - Lemon, Chicken, and Rice Soup (very similar to a Greek Avgolemono, but I just can’t get that to roll off my tongue…).
This is the soup I want when I’m under the weather or down in the dumps. It’s the soup I most often take to others. It’s the soup that is my copycat version of one from a restaurant here in town that you can buy by the gallon.
Best enjoyed while sitting curled up under a blanket on the couch, served in a big soup mug that you have to cup with boths hands, it’s made with mostly pantry staples, uses egg yolks to lightly thicken it (no flour means gluten-free if that’s a requirement for you), and comes together easily (the only chopping required is dicing an onion!).
I tend to go “light lemon”, but you can certainly add more. Also, I try to keep shredded chicken in the freezer, but in the event that I’m out, I’ve included my easy method for poaching chicken breasts. Just do it right there in the soup pot before you make the soup - you don’t even have to wash it in between!
I’m always glad to have this recipe on hand, and I’m pretty sure I see a pot of chicken soup in our near future as the seasons are changing, and those spring colds are lurking right around the corner.
MONDAY - One Pot Pasta and Italian Sausages, Salad
The Kiddo’s latest pick from his cookbook is a tomato based penne dish where the sauce and pasta all cook together in one pot. We’ll roast some Italian sausage links in the oven to go alongside and throw together a green salad.
TUESDAY - Pork Cutlets, Mashed Potatoes and Gravy, Brussels Sprouts
Pan fried, thin cut pork chops are really fast, and you can use the drippings in the pan to make an easy gravy. And if you give a girl some gravy, she’ll need some mashed potatoes! Roasted brussels for something green.
WEDNESDAY - Ground Beef Enchiladas and Rice
I’ve been craving something Mexican, and these ground beef enchiladas are always a hit. Rice, chips, and guac are all we need on the side.
THURSDAY - Leftovers night
Busy Thursday night with a meeting for me and then a soccer game, but we should have plenty of leftovers from the week for everyone just to make a plate and hit the microwave!
FRIDAY - Friday night pick-up!
SATURDAY - Dinner at Yaya’s (the in-law’s!)
She mentioned that she has been wanting dirty rice (ground beef, veggies, and spices with rice), and that sounds great to me; we haven’t had it in quite a while! We like ours with lima beans and corn on the side.
SUNDAY - Dinner at Dad’s
Pork tenderloin and roasted potatoes can go in the oven together. Fresh cucumber salad for something cool and crunchy.
LUNCHES for this week -
I think I’ll just mix up some tuna salad and then have it ready to go for an easy sandwich and chips option or over some greens if I want something lighter.
EXTRAS for this week
While I’ve got soup on the brain, I’m putting the finishing touches on a Mexican Chicken Soup recipe so I can nail down the details and get some photos. It will be another option for lunches or leftovers night this week!
Lemon, Chicken, and Rice Soup
Makes about 3 1/2 quarts.
· ¾ cup White Rice + 1 ½ cups Water + ¼ teaspoon Salt *See Note*
· 2 tablespoons Butter
· 1 tablespoon Olive Oil
· 1 small-medium Onion, diced
· 2 cloves Garlic, minced
· ½ teaspoon Salt
· 1/8 teaspoon Black Pepper
· 1 teaspoon dried Parsley Flakes
· 8 cups (2 quarts) Chicken Broth
· 3 Egg Yolks
· 3 tablespoons Lemon Juice
· 4 cups shredded, cooked Chicken
· Chopped fresh Parsley, for serving
Cook rice (in water with salt) according to package directions and set aside to cool to room temperature.
Heat the butter and olive oil in a soup pot over medium-high heat. Add diced onion and a pinch of salt, reduce heat to medium and cook for 8-10 minutes, stirring occasionally, until onion is cooked through (soft and translucent in color).
Stir in salt, pepper, parsley, and garlic. Cook just another 30 seconds, stirring so garlic doesn’t burn.
Stir in the 8 cups of chicken broth. Bring to a boil, reduce to a simmer.
Meanwhile, in a medium sized bowl, beat the 3 egg yolks until smooth.
Use a measuring cup with a handle (or a ladle) to scoop about ½ cup of the simmering broth and slowly whisk it into the eggs. Whisking the entire time, continue pouring hot broth into the eggs. Repeat 3 times.
While the soup is simmering, pour in the egg/broth mixture while stirring constantly. Keep stirring and return soup to a simmer.
Stir in the chicken, lemon juice, and cooked rice. Cook just a few minutes longer until chicken and rice are heated through again.
Taste for seasonings. I usually stir in another ¼ teaspoon to ½ teaspoon of salt. You can also add more lemon juice, if desired.
Serve with fresh parsley scattered over the top.
NOTES: If you like a firmer rice, use Uncle Ben’s Original Converted White Rice. Also, it seems to hold up better and not break down into mush if you have leftovers you are reheating.
Simple Poached Chicken
Great for soups, salads, or casseroles.
· 4 quarts Water
· 2 tablespoons kosher Salt (Morton or other store brand)
· 2 large or 3 medium boneless, skinless Chicken Breasts
In a large pot, bring water and salt to a boil. Reduce to a simmer and gently place chicken breasts in the water. Reduce heat as necessary to keep a low simmer (not a boil!) and cook chicken uncovered for 15 minutes. Remove pot from heat, cover with a lid, and let chicken stay in the water for 10 more minutes. (Internal temperature of chicken should read 165 on a thermometer.)
Remove chicken from pot and set aside to cool, then chop or shred as desired.
Definitely the best soup for any occasion but especially when under the weather. My niece (in Florida) requests this when she has a cold. Try this...you'll like it!