Cooking Instructions

• Combine the broth, carrots, celery, onion, garlic, bay leaves, lemon zest and salt in a large pot on the stove. Turn the heat to medium and bring to a simmer.
• Add the uncooked rice to the pot, then cover and turn down the heat to low for 10 minutes or until rice is cooked completely.
• Crack the eggs into a bowl and whisk until combined and foamy, then add in the lemon juice and whisk again until completely combined.
• While continuing to whisk, add in one cup broth from the soup pot into the egg lemon mixture to tamper the eggs. Be sure to whisk vigorously!
• Continue to whisk and add in another cup of the broth from the soup.
• Slowly add in the whisked egg mixture to the soup while continuing to whisk. Ensure that you do not bring the soup to a boil!
• Once combined, your soup will have a creamy, light base. To finish, add in your shredded chicken.
• When serving, top each bowl of soup with a drizzle of olive oil, cracked black pepper and a generous amount of fresh dill.