Creamy Chicken and Rice

Instructions

1. Heat oil over medium heat in a large soup pan or dutch oven. Add the stewed onions or sliced onions to the hot oil. If using stewed onions, sautéed them in the oil for just a minute or two. If using raw onions, cook them until they are soft and just beginning to turn golden.
2. Add the garlic, thyme and dry onion soup mix and cook, stirring constantly for 1 minute.
3. Stir in about 6 cups of chicken broth, turn the heat up to high, and bring to a boil, then reduce the heat so that the broth is simmering rather than violently boiling. Add about 1 teaspoon each salt and pepper.. (*Start with about 6 cups of chicken broth and then add more later if you like to achieve the consistency you're looking for.)
4. If using raw chicken, add it to the broth, cover the pot and let simmer until the chicken is cooked through - approximately 20-25 minutes. Once cooked, remove the chicken to a plate, let sit until cool enough to handle, then shred.
5. If using dry rice, add it to the broth, cover the pot, and let simmer until the rice is tender. The length of time this will take is dependent on the kind of rice you're using. Refer to the package for cooking times.
6. Add the shredded chicken to the broth. If using cooked rice, add that as well. Now is the time to add any other cooked ingredients: leftover ham, pork or beef roast, sausage, bacon, or vegetables. (See recipe notes for suggestions and instructions for adding additional raw ingredients). Add more broth if you like. Let simmer until everything is warmed through. Taste and adjust the amount of salt and pepper.
7. In a small bowl, whisk the egg yolks with the cream or half and half. Slowly pour into the chicken and rice, stirring constantly. Cook for another minute or two, taste again and adjust seasoning if necessary.
8. If you like, a squeeze of fresh lemon juice and a sprinkling of chopped, fresh parsley is a delicious way to finish this soup. Serve with croutons on the side - also optional.