- 6 cups chicken broth
- 1 Tbsp. vegetable or canola oil
- 2 boneless, skinless chicken breasts (about 12 ounces)
- 1/4 cup minced onion
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 teaspoon fresh minced thyme
- 3/4 cup long grain rice
- 2 tablespoons fresh minced parsley
- 1 1/2 to 3 tablespoons lemon juice (adjust to your liking)
- 4 large egg yolks
- Bring chicken broth to boil in a large saucepan over high heat. Cover and set aside.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Pat chicken breasts dry with paper towels and season with salt and pepper. Cook chicken until lightly browned on both sides, about 2 minutes per side then transfer to a plate.
- Lower heat to medium-low, add onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add 2 carrots, thyme, rice and chickens. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to a cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes more. Cut chicken into bite-size pieces. Off heat, stir in the chicken and parsley.
- Whisk lemon juice and egg yolks in a bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste. Serve.
I only used 1 1/2 tablespoons of lemon juice, but feel free to adjust it to your liking. The actual recipe calls for 3 tablespoons, but I figured you can always add more but can’t take out if you put in too much. I suggest you start with one tablespoon and taste it and then add according to your taste buds.
I also stirred in about another 1/2 to 3/4 cup of chicken broth just before serving. It had thickened up quite a bit and I wanted it just slightly thinner.
One more thing, I threw in an extra carrot because mine weren’t super big.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soups/Chili