Ingredients
Equipment
Method
- Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion and carrot and cook for about 5 minutes until the onion is translucent and the carrot is tender.
- Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes until the rice is cooked through.
- Meanwhile, in a small bowl, beat the eggs together with lemon juice.
- Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup, stirring continuously.
- Season with salt and pepper, and adjust the lemon juice as needed.
- Garnish with plenty of dill and serve hot.
Notes
- Tempering the eggs: Slowly whisk in hot broth before adding them to the soup to avoid scrambled eggs.
- Use fresh lemon juice: Bottled juice won’t give you the same bright, fresh flavor. Start with the recipe amount, then adjust to taste.
- Arborio rice: Makes the soup naturally creamy, but if you use another type, you may need less broth since long-grain rice doesn’t absorb as much.
- Reheat gently: The soup thickens as it sits, so add a splash of broth or water when reheating, and stir over low heat to prevent the eggs from curdling.
- No pre-cooked chicken: Simmer raw chicken breasts in the broth while the rice cooks, then shred and return to the pot.
- Make ahead: Prep the broth, rice, and chicken in advance, but add the egg-lemon mixture fresh when reheating for the best texture.