So who doesn’t love Chicken Lemon Rice Soup?  It’s comforting and delicious.  Most people don’t have this unless they are at a restaurant, but that would change if they realized how easy it is to make at home!

It is even easier if you have an Instant Pot/Pressure Cooker!  I use the 6 Quart Instant Pot religiously.  I seriously do not think I would have been half as successful with my weight loss without it!

This soup is so good.  I took some to work (with extra for the coming days) and after smelling it everyone in my office had ate it up.  I guess I need to get to planning more lunches for the week!

Before I go into the recipe I want to show you what type of bulgar I use:

It is important to get the larger grain Bulgar.  I’m sure it would work with the smaller kernels, but I haven’t tried it and don’t know what kind of mouth feel you will get with it.  I talk about my love affair with Bulgar here: Smart Swap – A Love Letter to Bulgar Wheat

It doesn’t matter the brand, just try and get the largest kernel you can.  You usually find this in the International Isle at your grocery store, or you can buy in bulk at Whole Foods and stores like that.

Ingredients:

1 Cup Uncooked Bulgar Wheat
6 Cups Chicken Stock (I use Wildtree Chicken Bouillon)
2 Lemons
2 Eggs

Chicken:  Marinate these ingredients in refrigerator for at least a half hour.

1 Pound Chicken (Two small breast, not one big honking one for cook time)
1 Tablespoon Wildtree California Style Garlic and Pepper Blend (Or 2 Tsp Garlic powder 1/4 teaspoon black pepper)
2 Teaspoons Wildtree Garlic Infused Grapeseed Oil (or your favorite oil)

Method of Preparation:

INSTANT POT:

Turn Instant Pot on Saute (adjust to high), spray with non stick spray, and once hot add chicken breasts.  Cook for 3-4 minutes a side, getting nice color to them.  Remove from pot and add Chicken Stock, scraping the bottom to get any little bits off from the chicken.

Add Bulgar and put the chicken back in the pot.  Put the lid on, and set for manual for 11 minutes.

Once the time is up, let it do a natural release for 10 minutes.  During this time juice your two lemons and whisk the two eggs in them until well incorporated.

Manual release any pressure that is left, and remove your chicken.  I always do a temp check, because I am paranoid like that, so make sure your chicken has reached 165 degrees F, which should be no problem.

Next you are going to temper your egg/lemon mixture.  To do this you add a small ladle of hot liquid into the eggs and whisk whisk whisk, then add a little more, whisk whisk whisk…You keep doing this until the temperature of your eggs is almost matching the temperature of your soup.

If you’ve never done this before a good short video to wach it here.

Turn your pot to saute (adjust to low) and slowly pour your egg mixture into the pot, stirring the whole time.  Once incorporated it’s time to shred the chicken.  If it is a little to hot at this point you can wait 5 or 10 minutes more, just be sure to give your soup a stir from time to time.

Once chicken is shredded add back to the pot, stir well until incorporated, and if soup has come back up to a hot temperature it’s ready to eat!  If not let it cook 5 or so more minutes on saute mode to be sure your eggs are cooked thoroughly.

Slow Cooker:

Follow same directions as Instant Pot except you won’t brown your chicken.  Add Chicken Stock, Bulgar, and Chicken to your slow cooker and cook 4 hours on high or 8 hours on low.

Follow same directions for tempering eggs and lemon juice, incorporate, replace lid and cook another 20 minutes on low.

This recipe makes about 10 1/2 cups.  It is 3 Smartpoints a cup, or 4 for a cup and a half!

Aside from writing this blog, I have a new novel out.  Going Home is a book about second chances, set in a holiday obsessed town.  If you like Hallmark movies, you’ll love this book!

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