Serves 6
Preparation 15 mins
Cooking 20 mins
Skill Level: EASY
Ingredients
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
½ to 1 cup finely chopped carrots
½ to 1 cup finely chopped celery
½ to 1 cup finely chopped green onions
2 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice
Salt and pepper
2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
½ cup freshly-squeezed lemon juice
2 large eggs
Method
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!