A comforting and zesty chicken rice soup with a creamy texture, perfect for any occasion.
Heat the chicken broth in a large pot over medium heat until it starts to boil.
Using low-sodium broth allows you to control the salt level in your soup.
Add the chopped carrots, celery, onion, and rice to the boiling broth. Reduce the heat to a simmer and cook until the rice and vegetables are tender, about 20 minutes.
Cut the vegetables into uniform sizes for even cooking.
In a medium bowl, whisk together the eggs and lemon juice until well combined.
Whisk the eggs thoroughly to ensure a smooth mixture.
Slowly ladle some hot broth into the egg mixture while whisking constantly to temper the eggs.
Adding the hot broth gradually prevents the eggs from scrambling.
Gradually stir the tempered egg mixture back into the pot of soup. Heat gently over low heat, stirring constantly, until the soup thickens slightly, about 5 minutes. Do not let it boil.
Keep the heat low to avoid curdling the eggs.
Serve the soup warm, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or dill makes a great garnish for this soup.
Continua nella nostra app per un'esperienza migliore
