- 2 dl carrot (diced)
- 2 dl celery (diced)
- 2 dl onion (diced)
- 4 garlic cloves (minced)
- 2 L chicken broth
- 2.5 dl (dry) rice
- 2 chicken breasts
- 2 lemons
- 2 eggs
- 3 bay leaves
Dice all of the vegetables and mince the garlic.
Sautée vegetables in large pot for 5 minutes on medium heat.
Add garlic when vegetables are nearly done, stir for 30 seconds.
Add vegetable broth and bring to boil.
Add whole chicken breasts and bay leaves.
Boil 7 minutes, then add the dry rice.
Continue boiling for another 15 minutes after rice addition.
While waiting, juice the lemons into a medium bowl.
Remove chicken breasts, shred with a fork, and add back to pot.
Beat eggs into the lemon juice.
Slowly add two ladels of the soup to the egg mixture, stirring briskly as you drizzle.
This should temper the egg, making a creamy solution. If the eggs curdle, discard and retry.
Remove soup from heat, add tempered eggs, and stir.
Salt and pepper as needed.
Remove bay leaves and serve.