Ingredients :
- 2 pounds bone-in chicken thighs or chicken leg quarters
- 4 cups water
- 1 medium onion, quartered
- 2 large carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 1 to 2 bay leaves
- 1/4 cup uncooked long grain rice, rinsed
- 1 large egg white, room temperature
- 3 large egg yolks, room temperature
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional: Fresh parsley, dill and oregano
Directions :
- Place first 6 ingredients in a Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, covered, for 2 hours.
- Remove chicken; let stand until cool enough to handle. Strain broth, discarding vegetables and bay leaves. Reserve 1 cup broth. Return remaining broth to a simmer. Add rice; simmer, covered, until tender, 10-15 minutes.
- Meanwhile, beat egg whites until soft peaks form. Add egg yolks and beat until frothy, 1-2 minutes. Slowly add lemon zest and juice; stir to combine. Gradually add reserved broth into egg mixture. Beat until well blended, 1-2 minutes.
- Slowly pour egg mixture into rice mixture; stir to combine. Return soup to a simmer. Add salt and pepper; cook and stir, continuously, until soup thickens, 8-10 minutes.
- Meanwhile, remove meat from bones; discard bones. Shred chicken. Serve soup with shredded chicken and, if desired, fresh parsley, dill, oregano and additional lemon zest.
