I had some leftover grains  and grilled chicken from a recent dinner and had a real craving for some warming rich soup.  Imagine!  It’s mid-May and there have been ‘risk of frost’ warnings and evenings onboard our little water home have been very chilly.

Very pleased with the results of this belly-warming soup though…

CREAMY LEMONY CHICKEN and WILD GRAIN SOUP

4 servings

what you will need

2 tbsp butter

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

2 cups chicken broth

3 egg yolks

4 oz cream cheese, cubed

2 cups cooked grains (I used a  mix of wild and brown rice)

2 cups chopped cooked chicken

1/4 cup fresh lemon juice

1 cup chopped parlsey

1 tsp dried chilis

salt and pepper to taste

putting it all together

Sauté all your veggies in the butter until they begin to soften.

Stir in the chicken broth and simmer until vegetables are fully cooked but not mushy.

Whisk a tablespoon or two of broth into the egg yolks to temper

then whisk back into the soup.

Simmer for a couple of minutes until the liquid begins to thicken slightly.  It won’t thicken to a great degree but will give the finished soup a bit more substance without making it ‘gloppy’.

Stir in cream cheese until it melts.

Add chicken, grains, chilis and lemon juice and simmer for another 5 minutes to blend all those yummy flavours.

Adjust seasonings to suit your taste.

When ready to serve stir in parsley.

Lemony Chicken and Wild Grain Soup

CREAMY LEMONY CHICKEN and WILD GRAIN SOUP

 

Print

Grains and tender chicken make this a belly-warming meal.

Author: Galley Kat

Ingredients

• 2 tbsp butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups chicken broth
• 3 egg yolks
• 4 oz cream cheese, cubed
• 2 cups cooked grains (I used a mix of wild and brown rice)
• 2 cups chopped cooked chicken
• ¼ cup fresh lemon juice
• 1 cup chopped parlsey
• 1 tsp dried chilis
• salt and pepper to taste

Instructions

1. Sauté all your veggies in the butter until they begin to soften.
2. Stir in the chicken broth and simmer until vegetables are fully cooked but not mushy.
3. Whisk a tablespoon or two of broth into the egg yolks to temper
4. then whisk back into the soup.
5. Simmer for a couple of minutes until the liquid begins to thicken slightly. It won't thicken to a great degree but will give the finished soup a bit more substance without making it 'gloppy'.
6. Stir in cream cheese until it melts.
7. Add chicken, grains, chilis and lemon juice and simmer for another 5 minutes to blend all those yummy flavours.
8. Adjust seasonings to suit your taste.
9. When ready to serve stir in parsley.

3.5.3208