Ingredients:

  • olive oil
  • 1/2 C carrots – finely chopped
  • 1/2 C celery – finely chopped
  • 1/2 C green onions – finely chopped
  • 2 garlic cloves – finely chopped
  • 8 C chicken broth (low-sodium)
  • 2 bay leaves
  • 1 C short grain rice
  • salt & pepper – to taste
  • 2 cooked boneless chicken breasts (I use store-bought rotisserie) – shredded
  • 1/2 C freshly squeezed lemon juice
  • 2 eggs

Directions:

  1. In a large dutch oven (or heavy duty pot), heat 1 Tbsp olive oil on medium-high heat
  2. Add carrots, celery and green onions – stir together and briefly sauté 
  3. Stir in garlic and sauté for another minute or two
  4. Add chicken broth and bay leaves
  5. Raise heat to high
  6. Once liquid has come to a boil, add rice, salt & pepper.
  7. Lower heat to medium-low and simmer for 20 minutes (or until the rice is tender)
  8. Stir in cooked chicken

Prepare the Egg-Lemon sauce:

  1. In medium bowl, whisk together the lemon juice and the eggs. 
  2. While whisking, add 2 ladles-full of the broth from the cooking pot (this helps to temper the eggs)
  3. Once fully combined, add the sauce to the chicken soup and stir
  4. Immediately remove from heat
  5. Remove the bay leaves and serve with warm bread
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