Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 4 to 6 boneless skinless chicken thighs (leave whole, do not chop)
- 9 to 10 cups water (I use half broth and water)
- 1 celery stalk, finely diced
- 1 medium carrot (peeled and finely diced diced carrots
- 1 cup dry white long-grain rice
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup fresh lemon juice (don`t even think about using bottled!)
- Salt and fresh ground black pepper (to taste)
How to Make
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Step 1: In a large soup pot heat the olive oil over medium-low heat. Add onion and garlic, saute until soft (about 3 minutes)
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Step 2: Add whole chicken thighs and saute for a few minutes, browning well on both sides.
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Step 3: Add water and bring to a boil for 30 minutes.
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Step 4: Remove chicken thighs and set aside.
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Step 5: Add celery and carrots to soup and boil for another 20-25 minutes or until just tender but still slightly firm.
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Step 6: When chicken is cool enough to handle, cut into small pieces.
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Step 7: Add chicken pieces and rice and boil for 10 to 12 minutes (15 minutes maximum). After rice has been cooking for about 5 minutes, mix flour with a little cold water and add to pot, stirring to thicken. Continue stirring while rice finishes cooking, another 5 to 10 minutes. Remove soup from heat. Season broth with salt and pepper.
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Step 8: Meanwhile, beat eggs very well and slowly stir lemon juice into beaten eggs.
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Step 9: When soup is removed from heat, pour egg-lemon mixture into pot then stir then serve.
We hope you enjoy this recipe!
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