Ingredients:

  • 1 lb boneless, skinless chicken breast
  • 8 cups chicken broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp white pepper
  • 3 large eggs, room temperature
  • ½ cup freshly squeezed lemon juice
  • ¼ cup warm chicken broth
  • ½ cup uncooked medium-grain rice or orzo
  • 3 tbsp fresh parsley, chopped

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until onions are translucent (about 5 minutes).
  2. Pour in the chicken broth and add the whole chicken breasts, salt, and white pepper. Bring to a gentle boil, then reduce to a simmer.
  3. Simmer for 15-20 minutes until the chicken is opaque and cooked through.
  4. Remove chicken to a plate, shred it with two forks, and return the shredded chicken to the pot.
  5. Stir in the rice or orzo and simmer until the grains are tender and the broth has slightly thickened.
  6. In a stainless steel mixing bowl, vigorously whisk the eggs until frothy and pale yellow.
  7. Slowly stream in the fresh lemon juice while continuing to whisk constantly to emulsify.
  8. Slowly whisk in the reserved warm chicken broth to temper the egg mixture, then gradually stir the lemon-egg liaison into the simmering soup until creamy.
  9. Stir in chopped fresh parsley and serve.