Best Ever Creamy Chicken Soup

Makes 4 serves 

Ingredients

1 ½  cups chicken stock

500g chicken breasts or thighs

1 cup long-grain white rice

3 large eggs at room temperature

1/3 cup fresh lemon juice (from 2 lemons)

Coarse salt and ground pepper

Chopped fresh dill or parsley, for serving

Method

In a medium saucepan, combine the stock and chicken. Bring it to a simmer over medium heat then reduce heat so liquid is just at a simmer. Cook chicken for about 15 minutes until cooked through. Transfer chicken to a plate and let rest.

Bring broth back up to a rapid simmer. Add rice and cook just until tender or to your liking for about 16 to 18 minutes.

Once rice is done to your liking, in a clean bowl, whisk eggs until frothy then whisk in the lemon juice. Then, while still whisking, add 1 cup of your hot stock into your egg and lemon mixture. Immediately add this mix to your saucepan while still whisking.

Shred or dice chicken and return to pot. Season soup with salt and pepper.

Serve immediately, garnished with pepper and dill.