CHICKEN SOUP WITH LEMON AND RICE

Chicken Soup with Lemon and Rice image

Provided by J. White Harris

Time 45m

Number Of Ingredients 13

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1 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, sliced
4 clove garlic, minced
1/2 c short grain rice
4 c chicken broth, plus more for serving
3 eggs
3 Tbsp lemon juice, fresh squeezed
2 c cooked chicken, chopped
1 tsp fresh ground pepper, to taste
1/2 tsp salt, to taste
2 tsp dried dill

Steps:

1. Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4 minutes. Add the garlic and cook another minute.
2. Add the chicken broth and rice to the pot and bring to a simmer. Cook for about 15 minutes until the rice is cooked.
3. While the rice is cooking, whisk the eggs and lemon juice together.
4. Now take a ladle of the hot chicken broth and slowly add it to the egg mixture while whisking. Note: You want to raise the temperature of the eggs without cooking the eggs at this time.
5. Add the chicken, dill, salt, and pepper to the soup.
6. Now while stirring the soup slowly add the egg mixture to the soup. As the soup continues to cook it will thicken as the egg cooks.
7. Taste the soup and adjust the salt, pepper, and lemon juice.
8. The soup can be very thick at this point, more like a stew. I like to add more chicken broth to make it more soupy. You can add a garnish of lemon slices and fresh dill.