Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 3 garlic cloves minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 cup uncooked white or jasmine rice
- Salt and pepper to taste
- 8 ounces shredded chicken breast meat
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- Fresh parsley chopped, optional, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and green onions. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and add the bay leaves. Increase the heat and bring the mixture to a boil. Stir in the rice, salt, and pepper. Reduce the heat to a simmer and cook for about 20 minutes until the rice is tender. Add the shredded chicken and stir to combine.
- In a separate bowl, whisk the eggs with the lemon juice until smooth. Slowly ladle a small amount of hot broth into the egg mixture to temper the eggs, stirring constantly. Gradually stir this mixture back into the soup off the heat. Garnish with chopped parsley if desired and serve immediately.
