This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. 😦
A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.
Yield: about 8 servings
- 1 (approximately 3 pound) rotisserie chicken
- 12 cups chicken stock, preferably homemade
- 3 tablespoons extra-virgin olive oil
- 2 cups finely diced onion (I used 1 large yellow onion)
- 2/3 cup arborio rice
- 1/2 cup fresh lemon juice (from 3 lemons)
- 2 large eggs
- 1 teaspoon freshly ground pepper
- 1/2 tablespoon coarse salt
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
- To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
- Warm the stock over high heat, add the rice and onion and bring to a boil.
- Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
- Add the chicken and reduce the broth to a low simmer.
- In a medium-sized bowl, beat the lemon juice and eggs.
- Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
- Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
- Divide among bowls and serve immediately.
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