Categories: Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2/3 cup Arborio rice
• 10 cups chicken broth
• 1 lb grilled chicken breast, cut into 2-inch pieces
• 1/2 cup lemon juice
• 2 eggs
• 1 tsp ground black pepper
• 2 tbsp chopped parsley, for garnish

Directions

1. In a stockpot, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the rice until the grains are well coated with oil.

2. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer for about 18 minutes, until the rice is just tender.

3. Add the chicken and summer for another 5 minutes.

4. In a heat-safe glass measuring cup with a spout, whisk together the lemon juice, eggs and pepper. While whisking, add a few ladles full of the hot broth to the egg mixture. Stir the egg mixture into the soup. Taste and add additional seasoning if needed. Serve immediately, garnished with the parsley.

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