Ingredients:

  • 8 cups low-sodium chicken bone broth
  • 1 lb boneless skinless chicken breasts, chopped into 1/2-inch pieces
  • 0.75 cup Arborio rice
  • 1 cup mirepoix (diced carrots, celery, and onion)
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 3 large eggs, room temperature
  • 0.5 cup freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 0.25 cup fresh dill, finely chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in your pot over medium heat. Add 1 cup mirepoix and cook for 5 minutes until the onions are translucent and fragrant.
  2. Stir in 2 cloves minced garlic. Cook for 1 minute until you smell the aroma but before it browns.
  3. Pour in 8 cups chicken bone broth and add 0.5 tsp sea salt and 0.25 tsp pepper. Bring to a boil.
  4. Add 0.75 cup Arborio rice to the boiling broth. Reduce heat to low, cover, and simmer for 10 minutes.
  5. Stir in 1 lb chopped chicken breasts. Simmer for another 10 to 12 minutes until the chicken is opaque and the rice is tender.
  6. While the soup simmers, whisk 3 room temperature eggs in a medium bowl for 2 minutes until frothy and pale yellow.
  7. Slowly whisk in 0.5 cup lemon juice and 1 tsp zest into the eggs.
  8. Slowly ladle 2 cups of the hot broth into the egg mixture, whisking constantly. Note: This prevents the eggs from scrambling.
  9. Pour the tempered egg mixture back into the main pot. Stir constantly over low heat for 2 to 3 minutes until the soup thickens and becomes velvety.
  10. Stir in 0.25 cup fresh dill. Remove from heat immediately and serve.