Another Soup of the World recipe! We used this recipe when we were testing rice for Whole30 reintry. It’s a pretty good, classic version.
1 3-pound chicken
1 large carrot, cut into large pieces
1 large leek, white and pale-green parts only, halved
½ medium onion
2 large eggs
6 tablespoons fresh lemon juice
⅔ cup long-grain white rice (preferably Carolina)
Freshly ground black pepper and olive oil (for serving)
Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion. Let chicken sit until cool enough to handle.
Continue to cook broth over medium-high heat until reduced to about 2 quarts, about 30 minutes. Season with salt.
Meanwhile, shred meat from thighs and legs; set aside (reserve breasts for another use).
Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs), then increasing to a steady stream, until fully incorporated.
Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously so rice doesn’t stick to bottom of pot; cook 5 minutes. Add reserved chicken and continue to cook until chicken is heated through and rice is tender, about 5 minutes more.
Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
Reduce heat to medium-low and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.
Divide soup among bowls; season with pepper and drizzle with oil.