Yesterday was one of those days where I felt off. I felt icky and knew I was fighting off a cold. With some Yin Chow (herbs that help the body fight off an oncoming cold), some rest and tons of water, I felt much better today. My body seemed to want simple foods, nothing too heavy or spicy, so I decided to try a new recipe that I’d recently seen and thought sounded great. As usual, I couldn’t help but make some changes…
Adapted from The Cook’s Illustrated Cookbook
- 8 cups chicken stock (I used 4 cups veggie broth and 4 cups chicken broth)
- 1/2 cup long-grain white rice
- 1 bay leaf
- 1 (2-inch long) stick cinnamon (didn’t have one, so used ~1 Tbsp. cinnamon)
- Pinch of cayenne
- 12 (4-inch) strips lemon zest plus 1/4 cup lemon juice (~1 big lemon or 2 smaller ones)
- 1 1/2 tsp. salt
- 2 large eggs plus 2 large yolks, room temp. (I simply used 3 eggs, which worked great)
- 1 scallion, sliced thin and/or 3 Tbsp. chopped fresh mint (didn’t have so instead I used
- 2 leeks, white and light green parts only)
- 3 – 4 carrots chopped, plus the green tops chopped (recipe didn’t include these)
- 1 chicken breast cut into pieces
- Chop leeks and cut up chicken. Add both to a large pot with some olive oil over medium high heat.
- Add broth, rice, lemon zest, bay leaf, cinnamon, cayenne, and salt. Bring to a boil and then reduce heat and let simmer for ~16 – 20 minutes (until rice is tender).
- Remove bay leaf and lemon zest strips. Increase heat and bring to a boil, then reduce heat again to low.
- Gently whisk eggs and lemon juice in a medium bowl until combined. Then whisking constantly add ~2 cups of the hot broth to the egg mixture. Pour egg mixture back into the pot and cook over low heat until soup slightly thickens. (Don’t let it simmer or boil.)