So, no. This is not an authentic recipe.
Based on a Sandra Lee recipe, it is, however, a favorite around about here, especially when I want something tasty and refreshing without putting all that much thought or effort into it.
Which was all the more surprising when my mom-in-law decided that it was not to her liking. In truth, as she has continued into her 80’s, her tastes have gone to some extremes of flavor and texture, so…
Imma keep making this soup; just not so much for her anymore.
INGREDIENTS
•1 (10-3/4 oz) can condensed chicken and rice soup
•1 soup can no salt added chicken stock
•2 tbsp lemon juice
•1 egg, beaten until frothy
•1 tbsp Sherry Peppers Sauce*
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: need to serve more folx? This recipe is easily doubled or tripled.
To start with, I began my version by sneaking in extra veggies, by was of sautéeing some coleslaw mix and baby spinach in a tablespoon of olive oil until the cabbage is wilted.
Next, stir in the chicken and rice soup, the chicken stock, the lemon juice, and the Sherry Peppers Sauce.
Bring to a simmer.
Slowly whisk about 1/4 cup of the soup into the frothed egg until well blended. This will keep the egg from curdling and give your finished soup a creamy texture.
Gradually add the egg and soup mixture back into the soup pot, stir well, and slowly heat through.
Your soup is now ready to serve.
I ladled ours into bowls, topped ’em with chopped parsley, and added King’s Hawaiian Roll croutons that I had made earlier in the day.
Marvelous.
I do not know what my mom-in-law didn’t care for, but she was wrong.