Ingredients:

  • 8 cups low-sodium chicken broth
  • 1.5 lbs boneless skinless chicken breasts
  • 3/4 cup Arborio rice
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 tablespoons extra virgin olive oil
  • 3 large eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon cold water
  • 1/4 cup fresh dill, finely chopped
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Sauté the diced onion and celery for 5–7 minutes until soft and translucent, ensuring they do not brown.
  2. Add the chicken broth and raw chicken breasts to the pot. Bring to a gentle boil, then reduce heat and simmer until the chicken reaches an internal temperature of 165°F (74°C).
  3. Remove the cooked chicken from the pot and set aside to cool slightly. Add the Arborio rice to the simmering broth and cook for 15–18 minutes until al dente.
  4. While the rice cooks, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot once the rice is finished.
  5. In a medium stainless steel bowl, whisk the 3 eggs with 1 tablespoon of cold water until very frothy and doubled in volume. Gradually whisk in the lemon juice.
  6. Temper the egg mixture: While whisking constantly, slowly ladle 2 cups of the hot broth into the egg-lemon mixture to raise the temperature without scrambling the eggs.
  7. Set the stove to the lowest heat setting. Slowly pour the tempered egg mixture back into the main pot, stirring constantly for 2–3 minutes until the soup thickens into a creamy consistency. Do not let the soup boil.
  8. Stir in fresh dill, salt, and pepper. Remove from heat immediately and serve with lemon slices.