Ingredients
- Chicken: Boneless, skinless (1 lb)
- Rice: Long-grain or jasmine (½ cup)
- Lemons: Zest of 1, juice of 2
- Eggs: Large (2)
- Vegetable Broth: (4 cups)
- Fresh Dill: Finely chopped (2 tbsp)
- Salt and pepper to taste
Instructions
- Cook the Chicken: Sear seasoned chicken in olive oil until golden. Simmer in broth for 15-20 minutes, then shred.
- Prepare the Rice: Rinse and cook rice in the broth until tender.
- Make Egg-Lemon Mixture: Whisk eggs and lemon juice; temper with hot broth and return mixture to the pot.
- Combine & Serve: Add shredded chicken and dill to the soup. Simmer briefly, season to taste, and serve hot.
Notes
- Substitute chicken broth for a richer flavor if desired.
- Add a bay leaf to the broth while cooking the chicken for added depth.
- Serve with crusty bread for a complete meal.