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2 tablespoons olive oil

 

1 large onion, diced

3 stalks of celery, diced

4 medium carrots, diced

12 cups of chicken stock

1 cup Arborio rice

1-2 teaspoons salt, divided—I use kosher salt

3 eggs, whisked

½ cup lemon juice (2 lemons), divided—I usually use more

3-4 cups cooked chicken, cut into bite-sized pieces—I use rotisserie chicken

1-2 teaspoons ground black pepper

Fresh parsley, chopped (optional)

 

In a large pot, heat olive oil on medium heat. Add the onion, celery, and carrots, and cook for about five minutes, or until vegetables begin to soften. Add chicken stock and bring to a slow boil.

 

Add rice and one teaspoon salt, stir, and reduce heat to low. Simmer for 20 minutes or until the rice is cooked. Remove 1-2 cups of chicken broth from the pot and set aside to cool slightly.

 

In a medium bowl or 4-quart measuring cup, whisk the eggs with the lemon juice. (I use at least ½ cup, but use more or less to your taste.) Add about ¼ cup of the reserved chicken broth, whisking constantly so that the eggs aren’t scrambled. Repeat, slowly adding more broth as you whisk, until all the reserved broth is incorporated. Slowly add the egg mix to the large pot, stirring constantly.

 

Add the chicken to the pot. Do not boil. Add the black pepper and additional salt to taste. Top with parsley if desired.

 

Note: This soup will thicken as it sits and in the refrigerator. Sometimes I add a little water when I reheat the soup. Yes, leftovers.

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