Chicken Soup with Egg and lemon

Makes 2 quarts

I creamier version of chicken and rice soup. The hang over chicken soup is cook the rice separately. Saute finely diced onions. Add onions and rice to my home made chicken broth. Done and done.

ingredients

1 chicken
2 quarts water or chicken broth
2 bay leaves
1 leek - cleaned and quartered
1 carrot - peeled and quartered
2 celery stalks - quartered
salt and pepper
2 Tbs. olive oil
1 onion finely diced
2/3 C arborio rice
2 large eggs
1/2 C fresh lemon juice
salt and pepper

directions

1
Place chicken in large pot with the water (or broth) leek, carrot, celery and bay leaves and bring to boil. Reduce to a gentle simmer, skim when necessary. Simmer one hour. Remove chicken to cool.
2
In a separate pan, heat oil and add onion. Saute until transparent. Set aside.
3
When the chicken is cool and cube. Remove carrot, celery, bay leaf and leeks from broth. Add the rice. Bring to boil and at medium heat and simmer for 30 minutes. Add the chicken and sauteed onions.
4
In a small bowl beat eggs and lemon juice. Pour one cup broth into the eggs (to temper) - whisk. Slowly, add mixture to chicken soup. Season with salt and pepper.

Source: Janine