Chicken Lemon Rice Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

-BEFORE STARTING PREP- Add 1 tbsp of salt to each chicken breast, sprinkled evenly over the surface, leaving to brine for up to 30 minutes, or until Step 7 has been reached

Step 2

Using a 6-Qt or larger pot or Dutch oven, heat 1/4 cup olive oil up to medium heat

Step 3

Add onions to the oil and sauté for 3 minutes until lightly softened, preferably with little browning

Step 4

Add herbs and spices to the oil and bloom for one minute

Step 5

Add chicken stock, turning heat up to high, also adding optionally 1 tsp MSG, and gelatine

Step 6

When stock comes to a boil, add reserved lemon fruits, crushing the rinds if your juicer hasn't crushed them already, boil for one minute

Step 7

Add chicken breasts and any juices to the stock, turning heat to low and covering to simmer for 20 minutes. Check with an instant thermometer that the interior has reached 155 °F before removing to a tray to cool

Step 8

Immediately bring stock back to the boil on high after removing chicken, remove the lemon fruits and squeeze any softened fruit out of the rinds, adding rice once a boil is reached and turn heat back to low, covering and simmering for another 20 minutes.

Step 9

Add seasonings to chicken and, using two forks or other shredding tools, shred chicken breasts, mixing the seasonings in as you go

Step 10

Whip eggs with mayonnaise in a heatproof bowl until fully emulsified. Then, using a ladle while stirring the egg mixture, add 1 cup of the hot broth slowly to the bowl, tempering the eggs

Step 11

Add reserved lemon juice, shredded chicken, and tempered egg mixture to the soup. Turn heat to medium-high and stir until the soup has thickened to your desired consistency, cooking for at least 1 minutes to ensure the egg mixture has been pasteurized. Stir in 1/4 cup of extra virgin olive oil and remove from heat, seasoning to taste. Allow to cool if desired and enjoy immediately!