Domestic Goddess
I am home today with a sick kid (just a cold) and doing housework. I suppose most people, particularly those of the Maureen Dowd persuasion, would think that reveling in this type of work would be a bit of a sell-out. I, however, see it as a chance to prove to myself that I can still function in the world, despite having a heart that pumps worse than most 85 year olds. I have been cooking lemon chicken soup which is incredibly good.
When my daughter was five, we went to a cooking class at Williams-Sonoma, where we learned to make several dishes. I have never been much of a cook due to being absent-minded and leaving things to burn on the stove--despite sitting only a few feet away reading. My husband bought some really bad cheap cookware at Target for me after I burned several of his nice Calphalon pans. I have a history of doing this since childhood. When I used to babysit, I burned a number of pans up and was chastised for it and later, I almost lost a roommate for ruining her nice cookware. Anyway, here is the Lemon Chicken Soup recipe--it's really quite easy even if you are a complete klutz in the kitchen:
Lemon Chicken Soup
16 cups water
one fourth Cup Fresh Lemon Juice
4T Chicken Base
one and one fourth Cup Flour
three-fouths cup Cooked Rice
6 oz. butter (I use cholesterol-free butter here)
2 Cups Cooked Chicken
Salt and Pepper to Taste
Mix water, lemon juice, and chicken base. Heat. Make a roux in sauce pan with butter and flour; cook 2 minutes. Whisk into simmering liquid and cook until thickened. Add rice, chicken, salt and perpper. Garnish with lemon slice and fresh parsley.
When my daughter was five, we went to a cooking class at Williams-Sonoma, where we learned to make several dishes. I have never been much of a cook due to being absent-minded and leaving things to burn on the stove--despite sitting only a few feet away reading. My husband bought some really bad cheap cookware at Target for me after I burned several of his nice Calphalon pans. I have a history of doing this since childhood. When I used to babysit, I burned a number of pans up and was chastised for it and later, I almost lost a roommate for ruining her nice cookware. Anyway, here is the Lemon Chicken Soup recipe--it's really quite easy even if you are a complete klutz in the kitchen:
Lemon Chicken Soup
16 cups water
one fourth Cup Fresh Lemon Juice
4T Chicken Base
one and one fourth Cup Flour
three-fouths cup Cooked Rice
6 oz. butter (I use cholesterol-free butter here)
2 Cups Cooked Chicken
Salt and Pepper to Taste
Mix water, lemon juice, and chicken base. Heat. Make a roux in sauce pan with butter and flour; cook 2 minutes. Whisk into simmering liquid and cook until thickened. Add rice, chicken, salt and perpper. Garnish with lemon slice and fresh parsley.
posted by Helen at 1:51 PM
22 Comments:
I have to buy my bride a new double-boiler, having melted the previous one...
is this suppose to be the greek chicken lemon soup ? I have a complete different recipe , if you want it I will be more than happy to post it for you , helen .. you would simply love it ..and you do not use any kind of butter ..
hi gina,
No, this is just plain old lemon chicken soup--that would be superb if you had one that does not require butter etc.
Avgolemono Soupa Recipe
Greek Soup
Ingredients:
1 fowl, about 4 lbs.
2 quarts water
2 t. salt
1 small onion, sliced
1/2 cup chopped celery
1 cup rice or 3/4 cup orzo
Pepper
Egg Lemon sauce(Avgolemono):
4 eggs (at room temperature)
2 T. cold water
juice from 1 to 1 1/2 lemons
Directions:
Cover fowl with water, and heat to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth, and set aside on warm platter. Strain broth; bring to boiling point, stir in rice or orzo, cover and simmer over moderate until tender. Salt and pepper to taste.
This sauce is only done after the broth and rice is done , shut off the stove . then proceed with this ...
Avgolemono Sauce:
Separate eggs. Beat whites until stiff. Blend in egg yolks,beat well , then add and lemon juice, beating until thick.
( I usually put this in a blender , quick and easy ), With ladle, add a small amount of hot broth to the egg mixture, blending quickly. Pour this into soup and stir well.
you can cut up some of the chicken and add it to the soup ... enjoy !!!
Cool soup slightly, and blend with Egg Lemon Sauce (Avgolemono). Serve immediately.
Makes 6 servings
Thanks gina!
One notable difference is that the avgolemono soup recipe adds the lemon egg sauce after rendering the chicken. Helen, with your own recipe, you might find it interesting how much it changes the soup to try just adding the lemon at the end of the cooking instead of the beginning. It makes the lemon much more apparent. I've found that lemon is a volatile flavor that cooks off unless you add it at the end.
dweeb,
Thanks for the tip. I actually tried that tonight and it was terrific.
Substituting chicken fat for butter...is that necessarily an improvement?
anonymous:
I make modifications to the recipe by using chicken broth and benecol butter--and of course, much less flour--it still tastes good, especially with the extra lemon.
I am exactly like you when it comes to cooking! I get way too distracted and let things burn. My current theme in kitchen screw-ups is leaving the burners and the oven on after I've removed the pots and pans to the table. I hate it when my husband catches that!
I've had more than one "Laura Petrie" moment (in my case "Oh, Gene!) in tears on the phone to my husband b/c I'd ruined an otherwise perfectly good roast and filled the kitchen with smoke. He's always very nice about it.
Thanks for the recipe!
Fat is yummy apart from flavor...that should be clear to any cook.
or, as Queen so eloquently put it, "Fat bottomed girls you make the rockin’ world go round"
So dont leave out the butter!!
They do make silent (for undisturbed reading) electronic kitchen alarm clocks. Set one for the approximate time, put it in a pocket, and pay attention after the alarm sounds. This won't work for the stuff that needs constant attention or stirring, but it helps with evrything else. Or just set for one minute at a time.
Here's another decadent soup recipe
Bacon, Spinach & Egg Soup
Bacon and egg soup
1 lb. good bacon
1/2 C. chopped shallots
3/4 C. frozen spinach or collard greens
1/2 C. water
4 eggs
3 cans #303 low salt chicken broth
1/3 C. shelled chopped pistachios
3/4 C. fresh cilentro, loosely chopped
3/4 C. grated muenster cheese
several T. heavy cream, to taste
black pepper, sage, mace to taste
1 T. Soy Sauce low salt
2 T. dry sherry
Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the spinach until it softens. Turn off the fire and let your pan cool while you beat four eggs, then beat the chicken broth into them. Pour this into the pan with the spinach and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilentro, and season to taste with black pepper, soy, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.
If I'd known it was chicken soup day at Helen's place I would have brought in my chicken-broccoli recipe. I'll have a look tonight but it's basically chicken and broccoli in a cream sauce, and variations by various friends and family to make it healthier have been successful.
Thanks to all for the recipes. It's cold enough around here to welcome soup, especially home-made.
Retread
ahh I see that we have all these yummy recipes ..
there is a recipe for clam chowder soup ( the white one ) anyway its the best recipe around ... I make this from scratch and I add extra clams in it less potatoes .
I had found the recipe in a " walt disney " cook book that I bought in epcot 1986, it has the best recipes .maybe if there is an interest i will post it .. its too early in the morning for me to do that now .. yes I have it memorized .
Clam Chowder I love, (white) so here is a vote of interest for the recipe.
I second that vote--my daughter loves clam chowder.
tree hugging sister,
What kind of salad was that? Sounds like it belongs in Lileks Gallery of Regrettable Foods.
jw,
If you want to get rid of your guests in a flash, serve up anything with tofu. We tease my brother-in-law (who loves meat) that we are going to serve Tofurki for the holidays and he always mumbles something about having to go out of town--he is not sure if we are joking but the idea of Tofurki horrifies him--wonder what he would do with a triple garlic roast tofu.
BTW, my sister always said that Tofu reminded her of dead skin--I have never looked at it the same way since.
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