Ingredients

• 6 cups chicken stock, preferably homemade
• 1/3 cup arborio or other short-grain rice
• 3 large eggs
• 1/2 fresh lemon juice (from about 2 lemons)
• Flakey coarse sea salt
• Freshly ground black pepper
• 3/4 small shreds roast chicken
• Coarsely chopped dill, fennel fronds or parsley, for garnishing (optional)

Directions

1. Bring the stock to the boil in a 5 quart pot, stir in the rice and cook, covered, at a gentle simmer, for about 15 minutes until the rice is tender. Remove from the heat and cover to keep warm.

2. In a medium bowl, beat the eggs, then beat in the lemon juice a little at a time, whisking constantly to combine. Still whisking the egg mixture, slowly add about 1/4 cup of the stock, whisking vigorously to combine. Repeat twice, then add the egg mixture to the pan with the stock, whisking to combine. Season to taste with salt and pepper. Stir in the chicken, ladle the soup into bowls and garnish with dill, fennel fronds or parsley, if you like.

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