- Chicken broth
- Long-grain white rice
- Bay leaf
- Lemon zest
- Lemon juice
- Cooked chicken
In a large stock pot or Dutch oven, bring the stock to a boil. Add the rice, bay leaf, cardamom, lemon zest, salt. Reduce the heat to a simmer and cook until the rice is tender.
Remove the satchel of lemon zest and the may leaf. Stir in the chicken. Bring the soup to a boil again over high heat and quickly reduce to low.
In a large bowl, whisk the eggs and egg yolks with the lemon juice. While continuously whisking, ladle in about 2 cups of the soup broth.
Carefully pour the egg mixture back into the soup while continuing to stir. (If you don’t keep stirring, the egg cooks and ruins the texture).
Cook on low heat for about 4 to 5 minutes, while the eggs thicken the soup, making sure to not simmer the soup and continue stirring. Remove from heat immediately and serve.
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