This is an intriguing option to the ubiquitous chicken soup. The citrus flavor from the lemon pairs excellently with the chicken for a fresh, flavorful soup that’s easy to make.
To avoid scrambling the eggs, add the hot broth to the egg yolks slowly.
6 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (6 to 8 ounces each), patted dry
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into 1/4 -inch rounds
1 teaspoon minced fresh thyme
3/4 cup long-grain rice
2 tablespoons minced fresh parsley
3 tablespoons lemon juice
4 large egg yolks
1. Bring broth to boil in large saucepan over high heat. Cover and set aside. Heat oil in Dutch oven over medium-high heat until just smoking. Season chicken with salt and pepper and cook until lightly browned on both sides, about 2 minutes per side. Transfer to plate. Lower heat to medium-low, add onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add carrots, thyme, rice, and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
2. Transfer chicken to cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
3. Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper. Serve.