Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 2.
Ingredients:
- 2 boneless, skinless chicken thighs; cut into 3/4" cubes
- 3 cup chicken stock
- 1 lg. carrot; peeled and cut into 1/4" rounds
- 1/2 celery stalk; cut into 1/4" lengths
- 1/2 tsp. dried oregano
- 1/4 cup rice
- 1 tsp.fresh lemon zest
- Salt and pepper to taste
- 1 egg
- 1 Tbsp. fresh lemon
Preparation:
1. Pour chicken stock into a medium sauce pan then add oregano and salt and pepper to taste.
2. Bring to a low simmer over medium heat and add diced chicken. Cook for 20 minutes - do not boil. Remove chicken from stock and reserve.
3. Increase heat to medium high and bring stock to a vigorous simmer. Add carrots and celery to stock and cook 10 minutes.
4. Add rice and cook another 15 minutes. Remove from heat and allow to cool somewhat.
5. In a medium bowl, beat egg then vigorously beat in lemon juice. Note: Be energetic, the lemon juice can curdle the egg.
6. Gradually beat in one cup of soup liquid being careful not to overheat and curdle the eggs. (An electric mixer is a good idea.)
7. Return soup to medium low heat and vigorously whisk in egg mixture. Add chicken and continue cooking - being careful not to boil - until soup is somewhat thickened and creamy.
Serve immediately with additional lemon.
Note: The soup can be kept refrigerated for a day or two and then reheated gradually, again taking great care not to boil.