Lemon and Rice Soup
Chicken broth simmers with white rice, shredded chicken, and vegetables before blending with a tempered egg yolk and fresh citrus mixture.
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small yellow onion diced
- 2 celery ribs diced
- 6 cups chicken stock 1.4 L
- 1/2 cup uncooked white rice 100 g
- 1 cup cooked chicken breast shredded, 140 g
- 3 large egg yolks
- 1/2 cup fresh lemon juice 120 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and celery to the pot. Cook for 5 minutes until the vegetables soften and turn translucent.
- Pour in the chicken stock and bring the liquid to a simmer.
- Stir in the uncooked white rice and the shredded cooked chicken breast.
- Cook for 15 minutes. The rice should be tender and the liquid will reduce slightly. Turn the heat to low.
- Whisk the egg yolks and fresh lemon juice together in a medium bowl.
- Scoop one cup of the hot broth from the pot. Slowly pour the hot broth into the egg mixture while whisking constantly to temper the yolks.
- Slowly pour the tempered egg mixture back into the soup pot, stirring continuously. Heat gently until the soup thickens and reaches a safe internal temperature of 160°F (71°C). Do not let it boil.
- Season with salt and pepper. Serve warm with chopped fresh dill if desired.
Notes
The soup must reach a safe internal temperature of 160°F (71°C) after adding the egg yolks to ensure the eggs are fully cooked. Use an instant-read thermometer to check.
Make sure to pour the hot broth into the eggs very slowly when tempering. This prevents the yolks from scrambling.
If you use leftover rotisserie chicken, remove the skin before shredding the breast meat.