Ingredients Jump to Instructions ↓

  1. 6 cups chicken broth

  2. 8 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes

  3. 1/2 cup long-grain rice, uncooked

  4. 2 large eggs, at room temperature

  5. 1/4 cup fresh lemon juice Kosher or sea salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large nonreactive saucepan or Dutch oven, bring the broth and chicken to a boil over medium-high heat. Gradually stir in the rice, keeping the broth at a boil, and reduce the heat to medium-low. Simmer, partially covered, until the chicken and rice is cooked through, 8 to 10 minutes. Remove the pot from the heat. In a small bowl, whisk the eggs to blend. Gradually beat in the lemon juice. Slowly whisk about 1 cup of the hot soup into the eggs. Stirring constantly, gradually pour the egg mixture into the soup. Return the pot to the stove and cook over low heat, stirring constantly, just until the soup is thickened slightly, about 1 minute. Do not let the liquid come to a simmer, or the eggs will curdle. Taste and season with salt and pepper as desired. Serve at once.


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