Lemony Chicken And Rice Soup Recipe

Combine broth and rice in saucepan.

Bring to a simmer (not a boil)

Cook for 15 to 20 minutes until rice is done.

Add roasted chicken to pot.

Remove from heat.

While rice is cooking, beat eggs vigorously in a bowl until frothy.

Whisk in lemon juice.

While whisking, slowly add 1 cup of broth into the egg mixture.

Whisk this mixture into the remaining broth, rice and chicken in the pot.

Cook for about 4 minutes, stirring constantly until soup thickens.

To avoid curdling, DO NOT BOIL!

The soup is ready when it coats the back of a spoon OR reaches 160 degrees F.

After removing from heat, season to taste with salt and pepper.

Garnish with parsley, if desired.