Ingredients:

  • 8 cups (1.9 liters) chicken broth (low-sodium preferred)
  • 1 cup (200g) long-grain rice, rinsed
  • 1 lb (450g) boneless, skinless chicken breasts or thighs (cut into 1/2-inch pieces)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 ribs celery, diced (about 1 cup)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 3 large eggs, separated (whites and yolks)
  • 1/2 cup (120 ml) fresh lemon juice (from about 3-4 lemons), plus more to taste
  • Lemon zest from 1 lemon
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot. Add onions, carrots, and celery and sauté until softened, about 5 minutes.
  2. Add chicken broth, rice, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer. Add chicken pieces.
  3. Simmer gently until the rice is cooked and the chicken is cooked through, about 20-25 minutes.
  4. While the soup simmers, separate the eggs. Whisk egg whites in a clean bowl until soft peaks form. Gradually add the egg yolks and whisk until combined and pale in color. Gradually whisk in the lemon juice.
  5. Slowly ladle about 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly to temper. Repeat with another cup of broth. This prevents the eggs from curdling.
  6. Slowly pour the tempered egg-lemon mixture back into the pot of soup, whisking constantly. Heat gently, stirring continuously, until the soup thickens slightly (it should coat the back of a spoon). Do not boil.
  7. Taste and adjust seasoning with salt, pepper, and additional lemon juice, if needed. Garnish with fresh parsley and serve immediately.