Ingredients
Method
Prepare the Soup Base:
- In a large pot, combine the chicken broth, ½ cup of fresh lemon juice, shredded carrots, chopped onions, and chopped celery. Bring the mixture to a boil over medium-high heat.
Cook the Chicken:
- Once the broth is boiling, add the boneless, skinless chicken breasts to the pot. Reduce the heat to medium and let the chicken cook until it's fully cooked through, approximately 20 minutes.
Shred the Chicken:
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
Cook the Rice:
- Add the uncooked white rice to the pot with the broth and vegetables. Continue to cook over medium heat until the rice is tender, which should take about 15 minutes.
Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the 3 large eggs and ¼ cup of fresh lemon juice until the mixture is frothy and well combined.
Temper the Egg Mixture:
- To prevent the eggs from curdling, slowly add 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking continuously. This process, known as tempering, gradually raises the temperature of the eggs.
Incorporate the Egg Mixture into the Soup:
- Slowly pour the tempered egg mixture back into the pot, stirring constantly to ensure a smooth consistency.
Add the Shredded Chicken:
- Return the shredded chicken to the pot and stir to combine all the ingredients.
Season the Soup:
- Taste the soup and add salt and freshly ground black pepper as needed to suit your preference.
Serve:
- Ladle the hot soup into bowls. If desired, garnish each serving with freshly chopped dill or parsley for an added burst of flavor and color.
Notes
- For Extra Creaminess: Blend a portion of the soup before adding the eggs.
- Substitutions: Swap rice for orzo pasta or cauliflower rice for a low-carb option.
- Storage Tips: Keep leftovers in the fridge for up to 3 days, reheating gently to avoid scrambling the eggs.