Ingredients
Directions
- 1
Salt and pepper the chicken thighs and set aside.
- 2
In a pot over medium heat, add olive oil and sauté the onion, carrots and celery, until translucent, salting as you go. This should take around 5-8 minutes. Add the minced garlic and sauté another 2 minutes.
- 3
Stir in the chicken stock, bay leaf and thyme. Season with salt and pepper and taste to make sure the seasoning is good. Bring up to a low simmer and add the chicken thighs and rice. Top with a lid and simmer for 20 minutes on low, until the chicken is cooked through.
- 4
Remove the chicken and shred with forks. Add the chicken back to the pot.
- 5
Temper your eggs. Do this by whisking the egg yolks and lemon juice in a bowl until it is very smooth. Make sure your soup is simmering. Whisk in one ladle of hot soup at a time, adding the liquid very slowly. We want to slowly bring the eggs up to temperature, if you do this too quickly they will scramble! Add 4-6 ladles until your mixture is very hot. Once the egg mixture reaches 160*F you are safe from scrambling. Add the egg mixture into the simmering soup, whisking it in until the soup is combined and thickened.
- 6
Taste and adjust seasoning accordingly. Garnish with parsley and serve.
