This recipe originates here for me.
- Extra virgin olive oil
- 125 ml to 250 ml (1/2 cup to 1 cup) each of
- finely chopped carrots
- finely chopped celery
- finely chopped green onions
- 2 garlic cloves, finely chopped
- 2 l (8 cups) low-sodium chicken broth
- 250 ml (1 cup) rice
- 2 cooked boneless poultry breast equivalent, shredded (~ 175 g – 225 g)
- 125 ml (1/2 cup) freshly-squeezed lemon juice
- 2 large eggs
- Fresh parsley for garnish (optional)
Step 0: Soak the rice
Rinse the rice. It helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily or until the veggies are done with the sauté. The rice will cook quickly and evenly.
Step 1: Sauté the veggies
In a large Dutch oven or heavy pot, heat 15 ml (1 tbsp) olive oil on medium-high. Add the carrots, celery and green onions, toss together to sauté briefly then stir in the garlic.
Step 2: Broth and rice
Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
Step 3: Add a bird
Now stir in the cooked, shredded poultry.
Step 4: Prepare the egg-lemon sauce
To prepare the egg-lemon sauce, in a medium bowl, whisk together the 125 ml of lemon juice and two eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Immediately remove from heat. This is your very last step in the cooking process, be sure to remove the soup from heat immediately.
Garnish with fresh parsley, if you like. Serve hot with your favourite bread. Enjoy!