LEMON CHICKEN AND RICE SOUP

Steps:

• Into a large pot put in 8 cups of water and the whole chicken rack and the prepared vegetables. Turn on high and bring to a boil.
• Once it is boiling, cover and lower heat to medium and continue to boil for 30 minutes.
• Remove the chicken to cool and drain the chicken stock; discard the vegetables and set aside 1 1/2 cups of stock for later use.
• Add 2 cups of water to pot and pour the rest of the strained stock back into the pot. Turn the heat to medium.
• Once the chicken is cool enough; start removing all the leftover chicken from the chicken rack and put back into the warming stock.
• When the stock is boiling, add the rice, oregano, pepper and salt. Once the rice has finished cooking, lower the heat and simmer the stock.
• Tempering: Into a deep bowl add the eggs and whisk; then add the juiced lemon and continue whisking for a minute. Now pour 1 - 2 ounces of the cooled reserved stock (that you set aside earlier), into the egg mixture, making sure to whisk the whole time. Gradually, add all the remaining cooled stock back into the mixture, being careful not to curdle it.
• Take about 1 cup of the warm stock (chicken & rice mixture) and add it to the egg mixture, mixing well, before adding it all back into the warm pot of chicken and rice.
• Do not bring soup back to boiling as it will curdle the eggs. You want the soup to be warm but not too hot.
• Before serving, taste to see if it needs more seasonings, then garnish with chopped parsley and thin slices of lemon. Hope you enjoy!