Ingredients:

  • 2 Tbsp Unsalted Butter or Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery stalks, finely diced
  • 3 cloves Garlic, minced
  • 8 cups low sodium Chicken Broth
  • 2 cups Cooked Chicken, shredded
  • 1/2 cup long-grain white rice (or Orzo), rinsed
  • 1 tsp Salt (Kosher or Sea), to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 3 large Eggs, whole
  • 2 large Egg Yolks, extra
  • 1/2 cup Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Dill, chopped (for garnish)

Instructions:

  1. Sauté Aromatics: In the stockpot, melt butter or heat oil over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes until the vegetables are softened and translucent.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Simmer Broth: Pour in the 8 cups of chicken broth. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  4. Cook Rice: Stir in the rinsed rice. Simmer, uncovered, for 15–20 minutes, or until the rice is tender.
  5. Adjust Seasoning: Taste the broth and season with the salt and pepper.
  6. Add Chicken: Stir in the shredded cooked chicken and heat through for 2 minutes. Turn off the heat under the stockpot.
  7. Prepare the Liaison: In a separate mixing bowl, whisk together the 3 whole eggs and 2 extra egg yolks until light, frothy, and pale yellow.
  8. Incorporate Lemon: Gradually whisk the 1/2 cup of fresh lemon juice and zest into the egg mixture until fully combined.
  9. Tempering Technique: While continuously whisking the egg-lemon mixture vigorously, slowly ladle 3 cups of the hot chicken broth into the egg mixture, one cup at a time, to gradually bring the temperature up. Do not stop whisking.
  10. Return to Pot: Slowly pour the tempered egg-lemon mixture back into the large stockpot containing the soup. Stir gently to incorporate.
  11. Reheat Gently: Return the stockpot to the hob over the lowest possible heat setting. Stir continuously and gently for 3–5 minutes until the soup thickens to a creamy consistency. Do not allow the soup to boil or simmer vigorously.
  12. Final Check: Taste and adjust the lemon, salt, and pepper until the seasoning is spot on.
  13. Serve: Ladle hot soup into bowls and garnish immediately with fresh dill, if desired.