Gluten-Free Lemon Rice Soup Recipe

About this recipe

A comforting and tangy gluten-free lemon rice soup, perfect for dinner. This dish combines tender chicken, fresh vegetables, and a zesty lemon-egg broth for a satisfying meal.

Ingredients

• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• - Greenfields Five Mixed Peppercorns
• 500G White Pearl Italian Pudding Rice 500g
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 350G Natoora Large New Season Unwaxed Lemons
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Place 1 whole stewing chicken in a large heavy soup pot and cover with water.
2. 2. Add 1 chopped carrot, 1 chopped celery stalk, 1 tablespoon salt, and 6 whole peppercorns to the pot. Bring to a boil, then reduce heat and simmer until the chicken is tender, about 1.5 hours.
3. 3. Remove the chicken from the pot and strain the broth into a clean pot. Discard the solids.
4. 4. Add 1 cup of rice to the strained broth and cook over medium heat for 20 to 25 minutes, or until the rice is tender.
5. 5. While the rice is cooking, separate 4 eggs into whites and yolks. Beat the egg whites until frothy but not dry, then whisk in the yolks one at a time.
6. 6. Slowly add the juice of 1 lemon to the egg mixture, whisking constantly.
7. 7. Gradually ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking continuously to temper the eggs.
8. 8. Pour the tempered egg-lemon mixture back into the pot with the rice and broth, stirring well to combine.
9. 9. Shred the cooked chicken into bite-sized pieces and add it back to the soup. Stir to heat through.
10. 10. Serve the soup immediately, garnished with additional lemon slices if desired.