Ingredients
| Olive oil |
1 tbsp
|
| Carrots, finely chopped |
1 cup
|
| Celery, chopped |
1/2 cup
|
| Green onions, chopped (white and green parts) |
1/2 cup
|
| Large garlic cloves, finely chopped |
2
|
| Chicken broth |
12 cups
|
| Bay leaves |
2
|
| White long-grain rice, rinsed |
1 cup
|
| Salt |
1 tsp
|
| Black pepper |
1/2 tsp
|
| Cooked shredded chicken breast |
4 cups
|
| Eggs |
2
|
| Lemon juice |
1/2 cup
|
| Fresh chopped parsley for serving | |
| Lemon slices for serving |
Directions
- In a 6-quart pot, HEAT olive oil over medium heat. ADD carrots, celery, green onions, and garlic. COOK, stirring frequently until fragrant; about 5 minutes.
- ADD broth and bay leaves and BRING to a boil. REDUCE heat to medium-low, ADD rice, and SEASON with salt and pepper. SIMMER for 20 minutes or until the rice is cooked through. REDUCE heat to low and ADD chicken.
- While the chicken heats through, WHISK eggs and lemon juice in a medium bowl. ADD ¾ cup of hot soup liquid to eggs in a stream while whisking to temper eggs. Slowly STIR mixture into soup. Immediately REMOVE pot from heat.
- LADLE soup into bowls, TOP with parsley, and DECORATE with lemon slices. SERVE.