chicken and rice soup (Canja)

A comforting chicken and rice soup with a creamy, lemony broth. Whole onion and garlic flavor the stock, then rice and shredded chicken simmer before egg yolks thicken it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a large stockpot over medium-high heat, place chicken in the pot and pour enough water in to fully cover the chicken. Add the whole onion and the whole clove of garlic. Cook for about 40 minutes, making sure to keep an eye on the water level and add more if needed.

Step 2

Once the chicken is cooked, remove the chicken, onion and garlic. Add the rice into the broth and stir.

Step 3

While the rice is cooking, discard the onion and garlic and chop or shred the cooked chicken into small pieces. Place chicken back into the pot and stir well. Continue to stir until the rice is cooked.

Step 4

Just as the rice is cooked, in a separate bowl beat together the two egg yolks with the lemon juice. Ladle a small amount of the broth into the bowl and mix together. This will temper the egg. Pour the bowl of tempered eggs into the soup and stir, allowing the broth to become a little thicker. Stir for a few minutes, then salt to taste.

Step 5

To serve, just ladle soup into big bowls. If you’re like my family, you will want to have a lemon nearby to squeeze some more fresh juice on top.