Chicken Soup "a la Greque"

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Onions

  Raw

  1 large or 150g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Salt

  Table

  1 tbsp or 18g

• Carrots

  Raw

  1 medium or 61g

• Celeriac

  Raw

  ½ cup or 78g

• White rice

  Long-grain, regular, raw, enriched

  2 tbsp or 23g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lemon juice

  Raw

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dill

  Fresh

  4 tbsp or 2g

Directions

1. Halve the onion, leaving half in one piece and chopping the other half.
2. Place the chicken breast in a pot with enough cold water to cover it. Add the unchopped onion and bay leaves. Bring to a boil and add salt.
3. Once the chicken is cooked through to 165°F, remove it along with the onion and bay leaves. Add the remaining chopped onion, diced carrot, grated celery root, and rice to the pot. Stir occasionally to prevent the rice from sticking.
4. While the vegetables and rice are cooking, cube the chicken breast and prepare the dressing by mixing egg yolks with sour cream.
5. Once the vegetables are tender, return the chicken to the pot.
6. Carefully temper the dressing by adding a ladle of hot soup to it while stirring constantly. Repeat with another ladle, then slowly incorporate the dressing into the soup, stirring for about a minute.
7. Squeeze in the lemon juice, season with pepper and salt to taste, then turn off the heat and add chopped dill. Enjoy!

Similar Foods

• Chicken A La King
• Chicken a la Diable
• Chicken and Mushrooms in a Garlic White Wine Sauce
• Keto Eggroll in a Bowl
• Low Calorie Coq au Vin
• Steak au Poivre