I am a lemon fanatic and as a rule, the more the merrier. If you don’t feel the same way, simply reduce the amount of juice and zest you add.
Makes about 8 cups
8 cups low-sodium chicken broth
1⁄3 cup brown rice
3 large eggs
Juice of two lemons (⅓- ½ cup)
Grated zest of one lemon
1⁄4 cup chopped fresh parsley, mint, or dill leaves
Put a soup pot on the stove, add the chicken broth and bring it to a boil over high heat. Add the rice, turn the heat down to low, and cook until the rice is tender, about 45 minutes.
While the broth mixture is cooking, put the eggs, lemon juice and lemon zest a small bowl and whisk until creamy yellow.
When the rice has finished cooking and is tender, use a ladle or small cup to add some of the broth mixture to the egg mixture, very gradually and whisking all the while, being very careful not to let the eggs curdle. (This is called “tempering” the eggs.)
Slowly pour the egg mixture into the soup pot, whisking all the while, until the broth and eggs are completely combined. Cook over low heat for 5 minute
Serve right away garnished with the parsley, mint, or dill.
Shredded chicken option: add about 4 cups shredded chicken just before serving.