Stuffed Pepper Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 pound boneless skinless chicken thighs
03 -
2 tablespoons unsalted butter
04 -
1 yellow onion, diced
05 -
3 stalks celery, chopped (about 1 cup)
06 -
2-3 medium carrots, peeled and chopped (about 1 cup)
07 -
6 cloves garlic, minced
→ Seasonings
08 -
Pinch-¼ teaspoon red pepper flakes (optional)
09 -
1 tablespoon lemon zest
10 -
2 teaspoons granulated chicken bouillon
11 -
1 teaspoon dried oregano
12 -
½ teaspoon dried basil
13 -
½ teaspoon dried thyme
14 -
½ teaspoon salt
15 -
1 bay leaf
16 -
Salt and pepper to taste
→ Liquids
17 -
8 cups low-sodium chicken broth
18 -
¼ cup freshly squeezed lemon juice
→ Add Later
19 -
1 cup uncooked long-grain jasmine rice
20 -
2 large eggs
21 -
2 egg yolks
22 -
2 tablespoons chopped parsley
23 -
2 tablespoons chopped fresh dill
# Instructions:
01 -
Heat oil in Dutch oven. Season chicken with salt and pepper, sear 2 minutes per side. Remove to plate.
02 -
Melt butter in same pot. Add onions, carrots, and celery; sauté until tender. Add garlic and red pepper; sauté 30 seconds.
03 -
Return chicken to pot. Add lemon zest, bouillon, seasonings, and broth.
04 -
Cover, bring to boil, then reduce to simmer. Cook 12-15 minutes until chicken is tender.
05 -
Whisk together lemon juice, eggs, and egg yolks in separate bowl.
06 -
Remove chicken, shred when cool enough to handle.
07 -
Add rice to soup, cover and simmer 8-10 minutes until almost tender.
08 -
Remove from heat. Slowly whisk hot broth into egg mixture, adding about 4 ladles while whisking constantly.
09 -
Whisk tempered egg mixture back into soup. Add shredded chicken, parsley, and dill.
10 -
Season to taste with additional salt and pepper if desired.
# Notes:
01 -
Can use rotisserie chicken
02 -
Can substitute brown rice
03 -
Adjust lemon to taste