Lemon Chicken and Rice Soup

Instructions

1. 1

   Finely chop the onion, cut the carrot into small dice and mince the garlic. Cut the chicken breast into bite-size pieces and keep it chilled until needed.

2. 2

   Heat the olive oil in a 4-litre saucepan over medium heat. Add the onion and carrot and cook for 6 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds.

3. 3

   Add the broth, bay leaves, lemon zest, dry uncooked rice, pepper and salt. Bring to a boil over medium-high heat, allowing about 5–7 minutes, then reduce to low. Partially cover and gently simmer for 14–16 minutes, stirring occasionally.

4. 4

   While the rice simmers, separate the eggs, placing the whites in a medium heatproof bowl and the yolks in a small cup. Whisk the whites until foamy, then whisk in the yolks and lemon juice until combined.

5. 5

   Stir the chicken into the soup and gently simmer for about 7 minutes more, until the rice is tender and the chicken reaches 74°C/165°F. Remove and discard the bay leaves.

6. 6

   Turn off the heat. Ladle 300 ml of hot broth from the saucepan into the egg mixture in a slow, thin stream, whisking continuously to warm the eggs gradually.

7. 7

   Slowly stir the warmed egg mixture back into the soup. Return the saucepan to low heat and stir continuously for 2–3 minutes, until the soup reaches 74°C/165°F throughout. Do not let it simmer or boil. Remove from the heat and divide among four bowls.