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| My son said he wanted to be in the photo with this beautiful looking soup that's made for him. So sweet. |
INGREDIENTS:
1 Chicken, whole, skin off
2 Carrots, peeled and cut into chunks
1 Onion, cut into chunks
1 Leeks, cut into big pieces, both white and green parts
8 cups Water
1/2 cup Brown Rice, rinsed
4 Eggs
1/2 Lemon of juice and zest, small
1 bunch Dill, fresh
1 tablespoon of Sugar (to balance the sour)
Salt to taste
small pinch of sugar (optional)
DIRECTION:
1. In a big pot, add water, chicken, carrot, onion, leek, two twigs of dill. Bring it to a boil over high heat. Reduce the heat to medium; continue to boil for another hour without covering.
2. Remove all the ingredients from the pot; drain well.
3. Scoop out a cup of chicken soup from the pot and allow it to cool.
4. Meanwhile, add the brown rice to the pot. Continue to cook over medium heat until the chicken stock reduces in half.
5. Shred the chicken; set aside.
6. In a small bowl, zest and squeeze the lemon; set aside.
7. Then whisk the eggs into the lemon juice.
8. Add a spoonful of egg mixture to the reserved chicken stock one at a time; mix well. The stock should be cool at this point; otherwise the egg will be cooked and the soup will not be milky looking.
9. Slowly add the reserved chicken pot back to the boiling chicken stock.
10. Add the shredded chicken and vegetables back to the pot and stir until heated through. Season it with salt and sugar. Remove the soup from the heat. Add more dill before serving it if desired.
