Makes 6 to 8 servings
Add shredded chicken, sausage, cooked beans, or even some frozen veggies, like peas, to this soup to stretch it a bit. Substitute vegetable broth for the chicken broth, if you prefer.
Ingredients
- 6 cups chicken broth
- 1/3 cup long-grain white rice
- 4 eggs, separated
- Salt as needed
- Freshly ground black pepper, as needed
- Freshly squeezed lemon juice, as needed
Directions
- Bring the broth to a simmer in a soup pot. Add the rice and cook until the rice is tender, about 15 minutes.
- Whip the egg yolks in a large bowl until thickened. Whip the egg whites in another bowl to soft peaks. Fold the whites into the yolks. Add the egg mixture to simmering broth, whipping constantly. The soup will become frothy and thick.
- Season the soup to taste with the salt, pepper, and lemon juice. Serve in heated bowls.
can you have success with out using the rice?
The rice will add some body to the soup, but if you want to omit it, you certainly can. It will be like a lemony stracciatella.
Is this soup suitable for making a day or two ahead?
Yes! The best part of soup 🙂
Hi~
Is the rice covered or uncovered, and can it be stirred in step number 1? Thanks!