Chicken and Rice Lemon Soup

Ingredients:

• 1 lb (450g) chicken breast or thighs, boneless and skinless
• 1 cup long-grain white rice
• 6 cups chicken broth
• 2 large eggs
• 2 lemons (juice and zest)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Cook the Chicken:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
   • Add the chicken breasts or thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is fully cooked.
2. Prepare the Rice:
   • While the chicken is cooking, in a separate pot, cook the rice according to package instructions.
3. Shred the Chicken:
   • Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
4. Make the Egg-Lemon Mixture:
   • In a medium bowl, whisk the eggs until well beaten. Gradually add the lemon juice while continuing to whisk.
   • Slowly add a ladle of the hot broth from the soup to the egg-lemon mixture, whisking constantly. This step is called tempering, and it prevents the eggs from curdling.
5. Combine and Finish:
   • Gradually pour the egg-lemon mixture back into the soup, stirring continuously to combine.
   • Add the shredded chicken and cooked rice to the pot. Let the soup simmer for another 5 minutes, until heated through.
   • Taste and season with salt, pepper, and lemon zest to your liking.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh dill or parsley if desired.
   • Serve hot with crusty bread on the side.

Enjoy your comforting bowl of Chicken and Rice Lemon Soup!