Although, Margie pointed out yesterday that this saying is misleading.

Because pie is never easy. 

And she’s absolutely right.  Unless it’s pumpkin pie.  But strawberry pie?  No sir.  Last time I tried that, it turned out more like Strawberries, Sugar Water and Dough.  I need to go to pie school.

Fortunately, this is not about pie.  It’s about soup.  And it’s one of the easiest soups I’ve ever made.  It may, in fact, be THE easiest.  Pair it with some toasted sourdough bread, and you have yourself a hearty (and healthy-ish) meal.

DSC05503   What I like about it, too, is that it can be just as much a Spring or Summer soup as it can a Fall or Winter one.  There is lemon in it which really brightens and lightens the flavor.  Mike really liked it too, which is good because he will be eating it for lunch the rest of the week 🙂

Chicken and Rice Soup with Lemon
from: Martha Stewart Everyday Food

– 7 c. low-sodium chicken broth
– 3/4 lb boneless, skinless chicken breast (1 large chicken breast half)
– 1 c. long-grain white rice
– 3 large eggs
– 1/3 c. fresh lemon juice (from 2 lemons)
– coarse salt and ground pepper
– chopped fresh dill, for serving (I didn’t have any on hand, so I omitted)

In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium.  Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes.  Transfer chicken to a plate and let rest until cool enough to handle.  Shred into bite-size pieces.

2) Bring broth to a rapid simmer; add rice and cook just until tender, 16-18 minutes.  Return chicken to pot.  In a medium bowl, whisk eggs until frothy; whisk in lemon juice.  Whisking constantly, slowly pour 1 c. hot broth into egg mixture.  Immediately whisk egg mixture into pot.  Season soup with salt and pepper.  Serve immediately, garnished with pepper and dill.