2 Tbsp olive oil
1 cup roughly chopped carrots
1/2 cup chopped onion
salt and pepper to taste
4 cups chicken broth (add more if you go heavy on the rice)
2 eggs
2 Tbsp fresh lemon juice
handful of fresh dill, chopped, or 1 tsp dried dill
*1-2 cups cooked chicken
*1-2 cups cooked rice
In a large saucepan over medium heat, heat the olive oil. Add the carrots and onions, season with salt and pepper, and saute about 2 minutes, until carrots are slightly softened. Add the chicken broth and bring to a boil. If using dried dill, add this also.
In a medium heat-proof bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about ½ cup of the hot broth into the egg-and-lemon mixture, whisking to combine.
Remove the simmering broth from heat (very important).
Very slowly, drizzle the heat eggy mixture back into the pot, whisking constantly for 2 full minutes. Add salt and pepper, fresh dill (if using), chicken, rice and serve.
*If using leftover chicken and/or rice, make sure to reheat so when you add to the soup in the final step, it doesn't bring down the temperature of the soup too much. I mixed my rice and chicken together with a little chicken broth and reheated it all in the microwave before adding it to the soup pot.
