"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Lemon Soup Recipe

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This recipe for Chicken Lemon Soup, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Nguyen
Added: Wednesday, August 26, 2009


1 whole chicken – do not cut

2 pieces of ginger size of a thumb- slice it

1 can of uncooked Jasmine rice (condense milk can size)

2 carrots



bean sprout

salt, pepper,

fish sauce

1 large yellow onion – half is to put in the broth-do not chop- and the other half slice to sauté with uncooked rice

1 bunch of green onion, and 1 bunch of cilantro – chop them small

olive oil

To make the broth:

get a big pot of water, the whole chicken (do not cut yet) with ginger, carrots, ˝ of the yellow onion, salt

and cook until chicken is done. Less then medium flame a little for this process.

The chicken should be submerged in the water level and a little more.

To roast the rice:

While the chicken is being cooked,

get a non stick pan, pour some olive oil, and sauté the sliced onion until they are transparent. Add the uncooked rice, small flame,

until the rice is light brown. If you have a large pan, you can do the whole can, otherwise use two pans at once. Stir the rice often.


When chicken is done, take it out and set it on the dish. Pour this rice you just sauté with onion in to the chicken broth.

Add 2 table spoons of fish sauce into the broth and cook the rice until tender. Just turn on a little lower than middle flame. Too high flame will make the grain smashed. About 20 minutes, the rice should be ready.

When the soup is hot and ready, added some bean sprout,

Shredded chicken so that each bow of soup will have both white and dark meat, add green onion, cilantro, limes, and chili if desired.





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