- Serving: 6
- Preparation: 20
- Cook time: 120
Ingredients
- 1 chicken – cut into 4 pieces. Preferably free range
- 1 Onion
- 2 Carrots
- 2 Bay leaves
- 2 Celery stalks
- 6 Black pepper corns
- 200 gr Short grain rice
- 3 Eggs
- 3 Lemons
- Grated cheese (any hard white cheese) to serve
- Salt to taste
- 1 Tablespoon-optional Cornflour
Method
- Wash the chicken and place in a large, deep saucepan. Cover with water and bring to the boil.
- Remove any scum that rises to the surface then season- add the whole onion, celery stalks, carrots, bay leaves & pepper corns. Cover and leave to simmer for around 1 ½ hours- until the chicken is tender.
- Remove the chicken from the pan and leave on one side to cool down, then take the chicken from the bone and chop into bite size pieces.
- Strain the stock (discarding the vegetables), add the rice and continue to cook for around 20 minutes.
- Remove from the heat and allow to stand while you prepare the eggs.
- Whisk the egg whites until stiff peak stage, then beat in the yolks one at a time, 1 tablespoon of cornflour (diluted in the juice of 1 lemon, followed by the remaining lemon juice
- Now it’s time to gently add the stock, spoon by spoon, into the beaten eggs, this will balance the temperature between the 2 mixtures and stop the eggs splitting.
- WFinally, pour the egg and stock mix into the pan with the rice. Add the chicken, check the seasoning and see if you need to add more lemon.
- You’re ready to serve, ideally with grated cheese for sprinkling on top and cracked black pepper, extra lemon wedges & bread.
Note:
You can add any extra vegetables you like to the stock, such as leeks, fennel…. Up to you.
The eggs should be at room temperature.
After you’ve added the beaten egg to the soup be careful if you need to reheat it, don’t allow it to boil as the eggs may separate.
You might like to add stock cubes for extra flavour.
Note: The addition of cornflour is optional. It helps to stabilize the soup and stop the eggs from separating.
