Ingredients Jump to Instructions ↓

  1. 3 cups white chicken stock , or 1 1/2 cups frozen concentrated plus

  2. 1 1/2 cups water

  3. 3/4 cup cooked white or brown rice

  4. 1/2 cup shredded cooked chicken

  5. 10 white mushrooms , wiped clean, trimmed, and sliced thin

  6. 3 scallions , sliced thin

  7. 1 egg yolk

  8. Minced fresh herbs , whatever you have around


  10. 4 cups brown chicken stock, or 2 cups frozen concentrated and 2 cups water

  11. Salt and pepper to taste

  12. 1/2 cup frozen corn kernels, or fresh, cut off

  13. 1 cob

  14. 1/2 small red onion, peeled and minced

  15. 1/2 cup shredded chicken

  16. Juice of 1 lime

  17. 1 medium ripe avocado, peeled and sliced

  18. 2 Roma tomatoes , cored and cut into chunks

  19. 2 tablespoons whole cilantro leaves

  20. 10 tortilla chips

Instructions Jump to Ingredients ↑

  1. Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered? egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.

  2. Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado , tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.

  3. Yield: 2 servings


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