Description
A super simple (delicious!) soup to kick off the New Year from Andrea Buckett. The amount of lemon is surprising and perfect all at the same time – enjoy!
Ingredients
8 c. (2L) chicken broth – I used half bone broth
2 sprigs fresh thyme
3/4 c. white rice – I used jasmine and orzo is also a great option
4 eggs
~3/4 c. freshly squeezed lemon juice – from about 3 large lemons
1 whole rotisserie chicken – bones removed and roughly chopped – about 4 cups
salt and freshly ground pepper to taste
Instructions
Add the broth to a large stock pot and drop in the thyme over medium-high heat. Bring this to a simmer, stir in the rice and bring to a simmer again.
In a separate medium bowl with a spout, vigorously whisk together the eggs and lemon juice and once the rice is cooked, add a couple of ladles of the hot soup to the egg/lemon mix while continuing to whisk. Turn the heat on the simmering soup to low and very slowly pour the new egg/lemon mix into the pot, all while whisking. When it’s all in, stir in the chicken and then season to taste with salt and pepper. So easy! Serve straight away!