Ingredients:

  • 8 cups Chicken Broth (low-sodium preferred)
  • 1 cup Cooked Chicken, shredded or diced
  • ½ cup Long-Grain Rice, rinsed
  • 1 medium Carrot, diced
  • 1 small Onion, diced
  • 1 tbsp Olive Oil
  • Salt and freshly ground Black Pepper, to taste
  • 3 large Eggs, separated
  • Juice of 2-3 Lemons (approximately 6-8 tbsp or 90-120 ml)
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Sauté diced onion and carrots in olive oil in the stockpot until softened.
  2. Add chicken broth and rinsed rice to the pot. Bring to a simmer.
  3. Reduce heat and simmer gently until rice is cooked through (about 20 minutes).
  4. Add the shredded or diced cooked chicken to the soup during the last 5 minutes of rice cooking time, ensuring it heats through.
  5. While the rice cooks, separate egg yolks and egg whites into separate bowls. Whisk egg whites until stiff peaks form. Then, in a separate bowl, whisk egg yolks until light and pale.
  6. Gradually whisk lemon juice into the egg yolks until well combined.
  7. Slowly ladle a small amount (about ½ cup/120ml) of hot broth from the pot into the egg-lemon mixture, whisking constantly to prevent curdling. Repeat this process several times, gradually increasing the amount of broth each time.
  8. Gently fold the whipped egg whites into the lemon yolk mixture.
  9. Slowly pour the tempered egg-lemon mixture into the stockpot while stirring constantly.
  10. Heat the soup very gently over low heat, stirring constantly, until the soup thickens slightly. Be careful not to let it boil, or the eggs will curdle. The soup should be thick enough to coat the back of a spoon.
  11. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.