Ingredients
- Chicken broth: 8 cups
- Cooked chicken (shredded): 2 cups
- Arborio rice: 1/2 cup
- Eggs: 3 large
- Lemons (juiced): 2 large
- Fresh dill (chopped): 1/4 cup
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: In a large pot, bring the chicken broth to a simmer over medium heat.
- Step 2: Add the arborio rice to the simmering broth and cook for about 15-20 minutes, or until the rice is tender.
- Step 3: While the rice is cooking, whisk the eggs in a medium bowl until light and frothy. Slowly drizzle in the lemon juice, whisking constantly to temper the eggs and prevent them from curdling.
- Step 4: Reduce the heat under the broth to low. Very slowly drizzle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to further temper it.
- Step 5: Gently pour the egg-lemon mixture into the pot with the broth and rice. Stir constantly to combine. Add the shredded chicken and cook for another 5 minutes, stirring frequently, until heated through. Do not boil.
- Step 6: Stir in the chopped fresh dill. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, do so gently over low heat, stirring frequently, to prevent the egg from curdling.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for a vibrant presentation.
- For a creamier texture, try using a high-quality, flavorful chicken broth and be patient when tempering the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American