Ingredients

• 1

  cup
  White Arborio Rice suggested substitutions
• 8

  cups
  chicken stock
• 1

  lb
  chicken breast, cooked, shredded
• 1

  cups
  onion, diced
• ¹⁄₄

  cups
  lemon juice
• 2
  eggs
• 2
  egg yolks
• 2

  tbsp
  lemon zest
• 2

  tsp
  garlic, minced
• 1

  tbsp
  olive oil
• 1
  bay leaf
• Sea salt, to taste
• Black pepper, to taste
• Parsley, for garnish
• Dill, for garnish
• Aleppo pepper, for garnish (optional)

Instructions

1. In a large pot over medium-low heat, add olive oil, bay leaf, and onions. Sauté for 8 minutes and add garlic. Sauté for an additional 2 minutes.
2. In the same large pot, bring chicken stock and rice to a boil. Reduce heat to low and simmer for 25 minutes. Discard bay leaf.
3. Remove 1 ½ cups of broth mixture and add to a blender. Puree until smooth and add back to the pot.
4. In a medium bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Ladle 1 cup of stock into the bowl very slowly and whisk constantly. Pour egg and lemon mixture into the pot. Add cooked chicken to the pot. Simmer for 5 minutes. Salt and pepper to taste. Garnish with parsley, dill, and Aleppo pepper (if desired). Enjoy!