While this recipe is not authentic to the original, it is an effective ‘quick’ version we like. I basically prep each ingredient and then mix everything together at the end.
- 1 chicken breast
- 1 box of chicken broth
- 1 carrot, peeled and diced small
- 1 stalk of celery, diced small
- 1 cup of cooked, white rice
- juice of 2-3 lemons
- 2 egg yolks
- dried dill, to taste
- black pepper, to taste
I throw the chicken, veggies, and broth in the crockpot for 3-4 hours on high or 5-6 hours on low. When the chicken is done, I transfer everything to a pot. If you opt to use leftover chicken instead, just sautee the veggies until they are soft. Then add everything to a pot and warm through.
When the chicken is done cooking, make the rice. You could use any rice here. I just use the instant white rice.
You could also use tiny pasta, like orzo, ditalini, or pastina.
Separate the eggs, discarding the whites. Add the 2 egg yolks to your lemon juice and whisk. If you dump this mixture into your soup now, it will scramble your eggs, which is not what we want. Instead, you are going to ‘temper’ the eggs by adding a 1/2 cup or so of hot broth to the bowl with the eggs and whisking. Do this 2 or 3 times to slowly increase the temperature of the eggs.
Remove the soup from the heat and add the entire egg mixture to the pot, whisking constantly. Add the cooked rice, some dill, and lots of pepper to the pot and stir.
That’s it. Bon appetite.