4 cups chicken broth (preferably homemade)
3 eggs (1 whole and 2 yolks)
1 1/2 cups cooked white rice
scant ¼ cup lemon juice, 1 small fresh lemon
1 cup cooked chicken meat, shredded into small pieces
½ cup cooked, diced carrot
In your favorite soup pot, heat chicken broth to a simmer.
Using a blender or a small bowl and immersion blender, combine 1 cup of simmering broth in pot, ½ cup rice, lemon juice and eggs and puree. Stir the blended mixture into simmering chicken broth. Add remaining rice, cooked chicken and carrots. Lower heat and cook for a few minutes to thicken. Season with kosher salt and pepper.