Lemon Chicken and Vegetable Soup

Many years ago I discovered Tyler Florence's Chicken Stock recipe. I saw him on an episode of Food 911. He taught a college student how to make chicken stock and how to make three different soups with the chicken and the stock. I have made all three recipes, some several times. They are all very delicious. Below is a link to each of the recipes and a mini review. You can use his stock to make any of them or make your own recipe like I did Sunday.

Mexican Tortilla Chicken Soup

This has to be my favorite. I love everything about it. 

It is so delicious! I love the tomato and jalapenos in the broth. 

I have made this recipe three or four times.

Chicken Noodle Soup

This soup is comfort food at its best. One of the best chicken noodle soup 

recipes I have ever made. I have made it more than once.

Thai Coconut Chicken Soup

This soup is very good, but I have only made it once. 

I had a hard time finding kaffir lime leaves and lemongrass.

Sunday I used the stock to re-create a Greek soup I had at a local restaurant. Yeero Yeero is the fanciest drive-thru restaurant you will ever come across. They turned an old Short Stop into a very unique dining experience. You can go inside and enjoy their formal dining room or drive-thru. For such a small place they sure have a big Greek menu. You can get all the standard Greek items but they are all uniquely Yeero Yeero. They serve a soup called Lemon Chicken Vegetable it is twist on avgolemono soup. It is a delicious chicken soup loaded with vegetables and lemon flavor. It its perfect if you are feeling under the weather. My sister has a friend that will drive-thru and pick some up any time she or her daughter is sick. 

My version of this soup starts with making Tyler's stock. He uses a turnip in the stock. If you haven't tried it you should. It really adds something to the flavor. The stock is unsalted but very flavorful. So when you see a tablespoon of salt later in the recipe don't be alarmed. After the stock cooked and I removed the chicken. Then I removed all the other solids and strained the stock through cheese cloth so the broth is clear. I sauteed all the veggies I could identify in Yeero's soup; leeks, carrots, celery, potato and zucchini. I did add one more, a yellow squash. I like lots of veggies and this one definitely adds sunny color. This soup really comes together fast once the stock has been made. So you could easily make it with a rotisserie chicken and boxed stock if you are short on time. The only tricky part is tempering the eggs. Really it is not difficult you just need to whisk the hot stock in very slowly. We want to warm the eggs slowly. If you dump the hot stock in you will end up with egg drop soup. Not attractive. I love how this egg, lemon and stock mixture turns the soup a creamy pale yellow. It looks like cream has been added but it is actually more protein. One other thing if you are persnickety about rice, you may want to cook it separately. You can add it when adding the chicken or add it to each serving. The rice does continue to absorb the soup and can be get mushy if cooked to long. If you plan this as a make ahead meal definitely add the rice and egg mixture just before you serve it. If you like lemon pepper chicken you are really going to love this soup.

Lemon Chicken and Vegetable Soup

Makes 4 quarts; Serves 8

Ingredients

1 Tbsp olive oil

1 leek, chopped

2 carrots, diced

2 ribs celery, diced

1 potato, chopped

1 zucchini, diced

1 yellow squash, diced

1 recipe of Tyler Florence’s Chicken Stock (approx. 11 cups)*

1 Tbsp salt, or to taste

1-1/2 tsp pepper, or to taste

1/2 tsp oregano

1 bay leaf

1/2 tsp thyme

1/2 tsp Cavendars Greek Seasoning

1/2 cup rice, uncooked

2 cup chicken, precooked and shredded

2 eggs

1/2 cup lemon juice

Directions

Sauté leek, carrots, celery, potato, zucchini and squash in olive oil until vegetables begin to soften. Add chicken stock and seasonings. Bring to a boil. Remove 1 cup of stock and set aside. Add rice and reduce heat to a simmer. When rice begins to cook add chicken. Meanwhile beat two eggs and lemon juice in a medium bowl until well combined. Slowly add broth to the lemon and egg whisking the whole time. When chicken is heated through add the lemon, egg and broth mixture. Reduce heat to low, do not boil. Let it cook until flavors combine. About 10 minutes. Taste for seasonings, adjust if necessary and serve.

Note: You can use stock from a box, be sure to adjust the salt amount accordingly.

Linking to:

My Turn for Us: Freedom Fridays

My Mixing Spoon: Random Recipe Roundup

The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-Kansas and Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Buns In My Oven: What's Cookin Wednesday
Call Me PMc: Saturday Dishes - Soups
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Food of the World Greece