• 1
  • 8
    chicken stock
  • 1
    chicken breast, cooked, shredded
  • 1
    onion, diced
  • 14
    lemon juice
  • 2
  • 2
    egg yolks
  • 2
    lemon zest
  • 2
    garlic, minced
  • 1
    olive oil
  • 1
    bay leaf
  • Sea salt, to taste
  • Black pepper, to taste
  • Parsley, for garnish
  • Dill, for garnish
  • Aleppo pepper, for garnish (optional)

Nutrition Facts

Serving Size: 2 cups
Serves: 5
Amount Per Serving
Calories: 390
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 225mg 75%
Sodium: 1950mg 85%
Total Carbohydrate: 36g 13%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 38g 76%


  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!


Products & Substitutions

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Diet Gluten-Free
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