Get your spoons ready people, Luke Bryan is sharing his recipe for Chicken Rice Soup. The “Light it Up” singer stopped by “Pickler & Ben” to talk about the holidays and he found himself doing a little cooking in the kitchen.
“I am a great cook in the realms of what I know how to do,” Luke said. “I don’t venture outside my comfort zone.”
After getting permission from his father, Luke was allowed to share his dad’s Chicken and Rice Soup recipe with the audience.
“This is a serious recipe I’m giving out today,” Luke says. “Wars have been fought over this.”
After letting the audience know that you must boil the chicken for an hour, the Georgia native got serious about his chicken picking.
“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,” warns Luke.
But then things took a turn and after getting scolded by the audience for using a spoon he touched with his hair, Luke and Ben got down to business showing off some Luke Bryan signature dance moves.
Luke Bryan dancing in the kitchen, making soup? That’s what dreams are made of.
Bryan Family Chicken and Rice Soup
Serves 4 to 6
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.