Information
Prep: 20 mins | Cook time: 1 hour | Serves: 4 | Gluten Free
Ingredients list
For the Stock:
- 1 piece Chicken Maryland
- 6 cups water
- 3 bay leaves (fresh or dried)
- 1 celery stalk
- 1 carrot
- 4 tbsp salt
- 1 tbsp chicken stock powder
- 1 tsp peppercorns
For the Soup:
- ¾ cup short- or medium-grain rice (for every 4 cups of stock)
- 2 eggs
- Juice of 1 large lemon (adjust to taste)
- Shredded chicken from the stock
- Fresh parsley, to serve
Method
- Make the Stock: In a large pot, combine chicken Maryland, water, bay leaves, celery, carrot, salt, chicken stock powder, and peppercorns.
- Bring to a boil, then reduce heat and simmer for about 45 minutes.
- Once done, strain the stock and set the chicken aside to cool for shredding. Reserve one ladle of stock and allow it to cool separately.
- Cook the Rice: Return strained stock to the pot (about 4 cups) and add rice. Simmer on low until rice is tender, about 10–15 minutes.
- Prepare the Egg-Lemon Mixture: Separate the eggs into two bowls. Whisk egg whites until frothy. In the second bowl, whisk yolks with the lemon juice.
- Slowly add the cooled ladle of stock to the egg whites, whisking constantly to temper them (this prevents curdling).Combine the whites with the yolk mixture.
- Finish the Soup: Once the rice is cooked, remove the pot from heat and let it cool slightly. Gradually whisk in the egg-lemon mixture until fully combined and creamy. Add shredded chicken back into the soup and stir through.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve warm and enjoy!
Notes
- For a shortcut, you can use store-bought chicken stock and add poached or shredded rotisserie chicken.
- Adjust lemon to taste depending on how tangy you like it.
- Do not boil the soup after adding the egg-lemon mix — it will curdle.
