Author: Joanna Cismaru
Serves: 4 to 6
ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 medium carrot, chopped
- 4 cups of chicken broth
- ½ cup of Arborio rice
- juice of one lemon
- 3 eggs
- 2 cooked chicken breasts (skinless and boneless), shredded with 2 forks
- ¼ cup of dill, chopped
- salt and pepper to taste
instructions
- Heat the oil in a soup pot over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the tender and the onion is translucent.
- Add the chicken broth and rice to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
- Meanwhile in a small bowl beat the egg together with the juice from one lemon.
- Add chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
- Add the dill and cook for a couple more minutes before serving.
- To serve you could top this soup with some feta cheese and more dill.
notes
Arborio rice is an Italian short-grain rice.
I used 2 small cooked chicken breasts which I shredded with 2 forks, which should be about 2 cups of shredded chicken.
I used 2 small cooked chicken breasts which I shredded with 2 forks, which should be about 2 cups of shredded chicken.
nutrition information
Serving size: ¼ of recipe Calories: 355 Fat: 13.6g Saturated fat: 3.4g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 24.9g Sugar: 2.4g Sodium: 889mg Fiber: 1.8g Protein: 31.8gCholesterol: 185mg
