Method
Soften the vegetables
Chop 150 g of yellow onion, 150 g of carrots, and 100 g of celery stalks into small, even pieces. Warm 15 ml of olive oil in a heavy pot over medium heat. Add the chopped vegetables and cook for 6 to 8 minutes, stirring often, until the onion is translucent and the carrot edges begin to soften. Begin checking at 6 minutes.
06:00Simmer the chicken and rice
Pour in 1440 ml of low-sodium chicken stock and add 1 bay leaf. Bring the liquid to a brisk simmer, then lower 450 g of boneless skinless chicken thighs into the pot with tongs and stir in 100 g of long-grain white rice. Reduce the heat to maintain a gentle simmer and partly cover. Cook for 18 to 22 minutes, stirring twice so the rice does not catch, until the rice is tender and a food thermometer inserted into the thickest chicken piece reads 74°C/165°F. Begin checking at 18 minutes. After handling raw chicken, wash your hands and clean any surface it touched. Use clean tongs to transfer the cooked chicken to a clean plate, discard the bay leaf, and keep the soup hot over low heat.
18:00Temper the egg-lemon mixture
Whisk 3 large eggs and 90 ml of fresh lemon juice in a heatproof bowl until smooth and lightly foamy. While whisking continuously, add hot broth from the pot one ladleful at a time until the mixture is very warm, fluid, and pale, about four ladlefuls. Add each ladle slowly so the eggs warm without forming curds.
Thicken the soup gently
Take the pot off the heat. Slowly pour the tempered egg-lemon mixture into the soup while stirring constantly. Return the pot to low heat and cook for 2 to 4 minutes, stirring gently, until the broth lightly coats a spoon and reaches 71°C/160°F on a food thermometer. Begin checking at 2 minutes and do not let the soup boil.
02:00Finish and serve
Shred the cooked chicken into bite-size pieces and return it to the pot. Chop 15 g of fresh dill, reserving a small pinch for the bowls, then stir it in with 4 g of kosher salt and 1 g of black pepper. Taste the soup, then ladle it into warm bowls and scatter the reserved dill over the surface.
Smart Substitutions
- No chicken thighs? Use boneless skinless chicken breasts and begin checking a few minutes earlier; cook them to 74°C/165°F.
- No rice? Use an equal dry weight of orzo and simmer until just tender before adding the egg-lemon mixture.
- No dill? Use fresh parsley or chives for a milder herbal finish.
- Prefer less tang? Use two-thirds of the lemon juice, then taste after the soup thickens.
Tips and Variations
- Add the hot broth to the eggs slowly and keep the whisk moving; sudden heat is what creates strands.
- Stir the rice once or twice during simmering so it cooks evenly without releasing too much starch.
- Use a clean plate and clean tongs for the cooked chicken rather than reusing anything that held it raw.
What Went Wrong?
- Eggs formed fine strands The broth was added too quickly or the soup got too hot. Whisk vigorously and keep the pot below a simmer.
- Soup is too thick Stir in hot water a small splash at a time until the broth pours easily from the ladle.
- Soup is too thin Keep it over low heat, stirring, until it reaches 71°C/160°F and lightly coats a spoon; do not boil.
- Lemon tastes too sharp Balance it with a little of the measured salt and a spoonful of hot water rather than adding more egg.
Nutrition Estimate
- Fiber: 3 g per serving
- Sodium: 660 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
