- Difficulty: Simple
- Makes: 4 to 6 bowls
- Nutrition per serving (for 1 of 6): Calories 503, Total Fat 30g, Saturated Fat 8g, Carbohydrates 25g, Fiber 2g, Sugars 3g, Protein 33g, Cholesterol 178mg, Sodium 784mg
- Total time: 2 hr 45 min
- Hands-on time: 15 min
Ingredients
- One 3-pound free-range whole chicken
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 bay leaves
- 1 carrot, peeled and cut into quarters
- 1 leek, washed well and quartered
- 2/3 cup arborio rice
- 1/2 cup fresh-squeezed lemon juice
- 2 large eggs
- 1 tablespoon salt
- 1 teaspoon ground black pepper
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Instructions
- Place the chicken in a large soup pot and add enough water to cover it completely. Bring to a boil, lower the heat, and skim off any foam that rises.
- In a skillet, heat the olive oil over medium. Add the chopped onion and saut until softened and translucent, about 5 minutes. Set aside.
- Simmer the chicken in the broth for 45 minutes to 1 hour, until cooked through. Remove the chicken and let it cool slightly, then remove the meat from the bones and chop into large pieces; set aside.
- Add the bay leaves, carrot, leek, and the cooked onions into the broth and simmer together for about 1 hour.
- Remove the carrot and leek from the broth, then add the rice. Bring back to a boil, reduce to a moderate simmer, and cook the rice until just tender, about 30 minutes. Return the chopped chicken to the pot. If needed, add a little water to maintain the desired liquid level.
- In a bowl, whisk together the lemon juice and eggs until combined. Temper the eggs by slowly ladling about 2 cups of hot broth into the egg-lemon mixture, whisking constantly. Gradually pour the tempered mixture back into the soup while stirring. Stir in the salt and pepper, then serve the soup hot.
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