Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 large carrots (chopped`)
  • 3 large celery stalks (chopped)
  • 3 garlic cloves (minced)
  • 1 cup green onions (sliced)
  • 8 cups chicken stock
  • 3/4 cup uncooked white rice (rinsed until water runs clear)
  • 2 cups cooked chicken (shredded or chopped (about 2 medium chicken breasts or store bought rotisserie chicken is a great option).)
  • 1/2 cup fresh lemon juice (about 3 large lemons)
  • 2 eggs
  • salt and pepper to taste

Instruction

  • Heat large soup pot or dutch oven to medium high. Add olive oil. Toss in carrots and celery. Saute until crisp tender. About 5 minutes.
  • Add garlic and green onion. Saute another 2-3 minutes.
  • Add chicken broth and bring to a low boil.
  • Rinse your rice until the water runs clear. Add rinsed rice to hot broth and stir. Reduce heat to medium heat. Put lid onto pot and continue to simmer for about 15-20 minutes or until rice is tender. TASTE FOR SALT AND PEPPER. If using low sodium broth amounts will vary.
  • Add lemon juice to large measuring cup or bowl. Add eggs and whisk. Continue to whisk while adding several ladles (about 1 1/2 cups) of hot broth.
  • Add hot egg and broth mixture into your large soup pot. Continue to whisk until silky smooth!
  • Garnish with fresh lemon slices and additional sliced green onion if desired.