Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cubed into ½-inch pieces
  • 6 cups (1.4L) low-sodium chicken broth
  • ½ cup (100g) uncooked medium-grain white rice
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 1 tsp (5g) salt
  • 3 large (150g) eggs, room temperature
  • ⅓ cup (80ml) freshly squeezed lemon juice

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until translucent and fragrant.
  2. Add the cubed chicken breast to the pot and stir until the outside of the meat is no longer pink.
  3. Pour in the chicken broth and bring the mixture to a boil. Stir in the uncooked rice and salt, then reduce heat to low, cover, and simmer for 15–20 minutes until chicken is tender and rice is plump.
  4. While the soup simmers, whisk the eggs and lemon juice in a medium mixing bowl until pale yellow and slightly frothy.
  5. Temper the eggs by slowly ladling about 1 cup (240ml) of the hot broth into the egg-lemon mixture, whisking constantly to raise the temperature gradually.
  6. Slowly pour the tempered egg mixture back into the main pot, stirring continuously. Heat through for 2 minutes on low heat; do not allow the soup to boil.