Smoked Lemon Chicken and Rice Soup
- By Tom Jackson
- Feb 3, 2017
For those of you holding fast to your healthier eating New Year's resolutions, kudos! Eating well doesn't mean turning away from your grill or smoker. Here's one more recipe for you guys to dive into, and it's perfect for these cold months.
Smoked Lemon Chicken and Rice Soup Recipe
- 4 lb whole chicken
- Code 3 Spices Grunt Rub
- 2 quarts unsalted chicken stock
- 4 cloves garlic, minced
- 2 eggs
- 6 tbsp lemon juice
- 3/4 cup long grain rice
- parsley, minced, for garnish
- kosher salt, to taste
- fresh cracked black pepper, to taste
Preheat your Yoder Smokers YS640 pellet grill to 300°F. Prepare the chicken spatchcock style (remove the backbone). Loosen the skin from the meat. Season the meat underneath the skin. Place the chicken skin side up on a foil lined sheet pan.
Smoke on the second shelf for about two hours. Increase the temperature of the cooker to 375°F. Continue cooking until the internal temperature reaches 165°F in the deepest part of the breasts. Remove from the grill. Allow to cool. Shred the meat from the thighs, legs and wings. Reserve the breasts for another meal.
Bring the chicken stock to a boil in a Lodge Logic 7 quart dutch oven. Reduce heat. Keep at a simmer. Remove one cup of the simmering chicken stock and set aside. Add the rice and garlic to the dutch oven and stir.
Whisk together the eggs and lemon juice until foamy. Slowly drizzle the hot chicken stock into the egg and lemon mixture while whisking vigorously. Continue slowly whisking in the hot stock until it’s all incorporated.
When the rice begins to get tender, about 10 minutes, add the shredded chicken to the dutch oven to reheat. After about 5 minutes, begin tempering the lemon/egg/stock mixture into the dutch oven. Slowly add the liquid while whisking until all the lemon/egg/stock mixture is incorporated.
Allow the soup to cook another 5-10 minutes, until the rice is tender and soup is thickened. Taste and season with salt and pepper.