| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup water
- 1/2 cup rice
- 2 eggs
- 1 lemon, juiced
- 1 tablespoon soy sauce
- 1 green onion, finely chopped
- Freshly ground black pepper (optional)
Instructions
- In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
- In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 171 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 84 mg |
| Sodium | 426 mg |
Reviews
Actually, this was surprisingly tasty. Thought it way too thick to be considered soup. Some of the reviews said Melissa rinsed the rice on the episode, but I never saw episode. Hope they correct recipe. I actually used all chicken stock and no water as recipe directs, but definitely needs the water as when lemon juice and soy are added, it makes it a bit too rich with all chicken stock. Intend to make again with less rice and maybe some rotisserie chicken, peas, and/or asparagus added.
I had some leftover cooked rice from a box mix; the rest of the family didn’t care for the box mix seasoning, but as Melissa says, the most expensive ingredient is the one you throw away. So I used Melissa’s recipe with the leftover rice, just warming the broth as the rice really didn’t need to cook. The eggs and lemon made a tasty, creamy dish, and the family loved it.
I did alter slightly by adding a little minced garlic. My family loves it! Sorry to contradict you llu58, but I have this episode on tape and just watched it again today when it was on. She never said anything about rinsing the rice for the soup. In fact she made a point of saying she just added the rice to the broth but rinsed the rice for the side dish before she put it in her rice cooker. Still playing around with her sesame chicken, so many up and down reviews on that one!
I suspect that the reason some of the reviews have very thick soup is that they didn’t rinse the rice. In the episode I just watched yesterday, Melissa made a point of instructing viewers to rinse the rice before cooking to remove some of the additional starch.
I followed the recipe to the letter; taste was excellent. But the texture was very very very thick and I ended up with something thicker than any chowder I’ve ever had.
The second time I made this, I reduced the amount of rice by half, and used 1/4 cup. The result this time was: soup! I also added some diced chicken, and celery, turning this from a side dish into the main course.
The second time I made this, I reduced the amount of rice by half, and used 1/4 cup. The result this time was: soup! I also added some diced chicken, and celery, turning this from a side dish into the main course.
This was so delicious. My whole family loved it.
Followed recipe and the soup was thick more like an egg custard. The appearance was so off putting my family wouldn’t even try. The flavor was ok. If I made again would make rice separately and add to stock.
The texture was sure different, but the soup was very tasty!
SHE’S DONE IT AGAIN! I NEED TO GET A SPECIAL BINDER 4 HER RECEIPES! LOVED THE SOUP, NEXT TIME I WILL DOUBLE IT.
This sounded almost too simple to be tasty – but not so. My family loved it and we had it with take out Chinese.