Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup cooked long-grain rice
  • 2 cups cooked chicken, shredded or diced
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  2. Pour in the chicken broth, thyme, oregano, and red pepper flakes (if using). Bring to a simmer.
  3. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
  4. While the soup simmers, whisk together the eggs, lemon juice, and lemon zest in a medium bowl until pale and frothy.
  5. Slowly drizzle about 1 cup of the hot soup broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling. This is crucial!
  6. Slowly pour the tempered egg mixture back into the pot of soup, whisking constantly. Reduce heat to low and cook, stirring gently, until the soup thickens slightly, about 2-3 minutes. Do not boil!
  7. Stir in the cooked chicken and rice. Heat through until warmed.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.