Country music superstar Luke Bryan recently stopped by Pickler & Ben and shared his dad Tommy’s special chicken rice soup recipe. Luke told the audience that he had to get the ‘ok’ from his father to share the go-to family favorite on television.
“This is a serious recipe I’m giving out today,” Luke shared. “Wars have been fought over this.”
The “What Makes You Country” singer first gave advice on how to pick the chicken after it has been boiled. “When you pull it out, the first mistake that everybody makes is that they want to start picking the chicken right off and it’s very hot. So take you some forks, bust it all up and you want [gloves] to pick the chicken so you don’t burn your fingers and your fingers will smell like chicken for two days,” he cautioned.
Just as he was in the midst of flaunting his culinary skills, Luke committed a big no-no in the world of cooking… the Georgia native put his spoon up against his hair and proceeded to stir the pot. The audience didn’t let that one slide!
Before the segment ended, Ben whipped out one of Luke’s signature dance moves and star soon joined in for a good laugh.
Check out the superstar’s time with Kellie and Ben by watching the video below!
Luke Bryan’s Family Chicken Rice Soup Recipe:
1 4- to 5-pound whole chicken
2 chicken bouillon cubes
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh lemon juice
2 large eggs
3/4 to 1 cup white rice
1 yellow onion, chopped
4 to 5 celery stalks, chopped
4 to 5 whole carrots, peeled and chopped
Saltine crackers, for serving
1. In a large pot filled halfway with water over medium heat, add chicken, bouillon, salt, and pepper. Bring to a boil and cook 1 hour. Remove chicken, leaving broth in pot, and let cool.
2. When chicken is cool enough to handle, using gloves, pull meat from the bone.
3. In a small bowl, whisk eggs and lemon juice together.
4. Return pot over medium heat and bring to a simmer. Add rice, onion, and celery. Stir in egg mixture. Add chicken and simmer until rice is cooked and vegetables are tender, about 30 to 35 minutes. Season with salt and pepper. Serve with crackers.
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