The texture of this soup is reminiscent of Egg Drop Soup. I made it with a combination of homemade chicken stock and bouillion with water. It is an easy soup to make and a wonderful addition to your recipe file.
If you follow my blog, you have probably realized that I will shamelessly plug any item that I truly love. So I am going to tell you about the H.E.B. Specialty Shop French Baguettes. I first found these at an H.E.B. in San Antonio last year. Every H.E.B. Grocery store I have found these in has place them on a wooden end cap around the freezer section and meat market. I purchase these on sale with a coupon and freeze the entire package for later use. Once thawed, these take about 18 minutes to bake. The photo is of the packaged product so it will be easy for you to locate.
Here is the recipe for the soup.
2 cups of Chicken Stock
8 cups of Water
9 Chicken Bouillon Cubes
1 cup of Cooked Chicken, boned, skinned, and shredded
1 cup of uncooked Rice
2/3 cup of Corn Starch
2/3 of Water
1 Egg, beaten
1/2 cup of Lemon Juice, more or less to taste
In a large stock pot, combine chicken stock, 8 cups of water, bouillon cubes, chicken and rice. Simmer over low heat until rice is cooked through, about 25 to 30 minutes.
Combine corn starch and 2/3 cup of water to make a slurry. Mix until corn starch is smooth. Remove soup from heat and add slurry. Place back on heat and bring the soup back to a simmer. Let cook 10 minutes.
In a bowl, temper beaten egg with a cup of hot soup. Add the hot soup by dribbles, beating egg constantly. This keeps the egg from curdling in the heat. Slowly add the tempered egg and soup back into the big pot of soup. Stir and remove the soup from the heat. Add the lemon juice and taste. Add more if needed. Place the lid on the pot. Let the soup rest for 5 minutes. This allows the egg to cook.
Serve with crusty French bread and Enjoy!
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