From the Lovely Kitchen of House of Cooks
Time to Prepare: 15 minutes Cook Time: 90 minutes Serving: 6 People
For the soup:
8 bone in chicken thighs
1 onion peeled
1 to 2 cups baby carrots
3 celery stalks
1 bay leaf
1 cup Arborio rice
9 cups of water
Salt & pepper
For the egg lemon sauce:
3 egg yolks
Juice of two lemons
Freshly ground pepper
In a large pot, add the chicken, onion, carrots, celery, bay leaf, salt and 9 cups of water.
Place pot over medium heat. Once it starts to boil, reduce the heat to low and simmer for one hour.
Skim the froth with a slotted spoon when necessary.
After one hour, remove the pot from the heat. Remove chicken and vegetables and set aside. You may choose to eat the celery and onion or discard it.
Drain the liquid broth through a strainer into a bowl and wash the pot. Return the stock to the clean pot and bring to a boil.
Add the rice and simmer for 20 to 30 minutes.
While the rice is simmering, prepare the lemon sauce.
In a bowl, whisk the egg yolks thoroughly and gradually add the lemon juice while continuing to whisk.
Temper the eggs by adding a couple of ladlesful of cooking broth into the eggs. Add the broth slowly while continually whisking to make sure you do not cook the egg.
Once the rice is cooked, remove the pot from the heat and add the tempered egg lemon sauce mixture into the pot slowly while stirring thoroughly.
Serve with freshly ground pepper, olive oil and extra lemon juice to taste.
Adding a whole onion and the bay leaf to the boiling process helps neutralize the odors from the chicken.
Adding a ladleful of broth into the eggs will prevent the eggs from cooking when you add them to the soup.
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