- Dairy Free
- Gluten Free
Why we love it:
- 8 cups Chicken Stock
- 1 cup Basmati Rice (White) (or long grain)
- 1 Bay Leaf
- 1⁄2 pound Chicken Breast (or boneless skinless thighs)
- 1 Yellow Onion
- 2 ribs Celery
- 1 Tablespoon Extra Virgin Olive Oil
- 2 teaspoons Kosher Salt (divided)
- 2 cloves Garlic
- 2 Eggs (large)
- 2 Lemons (zest and juice, divided)
- 1⁄2 teaspoon Black Pepper (optional, to taste)
Place stock or broth in a large soup pot with the rice, bay leaf, and the raw chicken breast or thighs. Bring to a simmer over high heat, and cook until the chicken is cooked through and rice is very tender, to the point of being over cooked; about 35 minutes.
Remove the chicken from the pot with tongs and turn off the heat. Shred the chicken and set aside.
3. CELERY + ONION
Meanwhile, dice the onion, garlic, and celery. In another pot heat the olive oil, over medium high heat and sauté the veggies for about 5-6 minutes or until they are a bit translucent. Season with ½ of the salt.
Add the stock and rice to the sautéed onion and celery and bring to a simmer. Stir in the shredded chicken and turn off the heat.
5. EGG + LEMON
Crack eggs into a medium sized bowl and zest in 1 of the lemons. Squeeze about ½ cup of lemon juice (depending on your lemon this may be 1 or 2) and whisk together until it’s lightly frothy. While whisking, slowly stream in 2 ladles full of hot stock and rice; add about 1 - 2 cups of hot liquid total, then it’s safe to scrape it all back into the soup pot. Stir well for about 1 minute.
Add freshly cracked black pepper if you enjoy the taste; it gives a subtle kick and earthiness but it’s ok to omit.
This is best when served immediately from this point. If you’ve made it ahead, you can leave the egg and lemon out until it’s reheated. Or, if you have leftovers or just want to make it ahead of time, reheat it slowly and stir often but don’t ever let it simmer.