Crock Pot Lemon Rice Soup
5 cups chicken broth
¾ cup brown rice
1 cup cooked chicken, shredded or diced
¼ cup fresh lemon juice (from 1½ lemons)
3 egg yolks
Salt and pepper
Place broth and rice in slow cooker and cook on HIGH for 2½ hours. Add cooked chicken and cook 30 more minutes until the chicken is heated through and the rice is fully cooked.
In medium bowl, whisk egg yolks and lemon juice; add 1 cup warm broth, stirring continuously to incorporate. Slowly pour egg mixture to the crock pot, and stir until well combined. Turn heat to LOW and cook 10 minutes more or until heated through. Season with salt and pepper to taste.
Serves six.
Cook's note: Barley can be substituted for the rice.
Chris Daly, Palatine
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