3 large carrots peeled and diced
2 stalks celery thinly sliced
1 large onion finely chopped
salt and pepper to taste
1 cup rice
12 cups chicken broth
2 chicken breasts cooked and shredded
4 tbsp butter
4 tbsp flour
4 eggs
1/2 cup lemon juice fresh
In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes. Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper. Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked. Stir in the chicken and remove from heat. In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth. Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat. In a small bowl, beat the eggs until they are foamy. Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'. Heat the soup over medium heat until it thickens a bit, but do not return to a boil.