2 chicken breasts Peppercorn Onion, garlic & celery Kosher salt Carrots Rice Eggs Lemon juice
Cook the chicken with celery, onion, garlic, peppercorn and sat in a pot over medium heat. Discard the vegetables and shred the chicken.
Add the rice and carrots to the broth and cook.
Whisk the eggs with the lemon juice.
Slowly add 2 cups of the soup to the eggs and whisk to combine. This is called tempering.
Add the mixture back to the soup and cook for a few more minutes. Don't let it boil.
Add the shredded chicken back to the soup and stir to combine.
This soup is easy and perfect for a tasty weeknight dinner.