"Some days you just need a hug and this soup feels just like one. It’s bright yet rich at the same time, and the silky, creamy texture is just the best way to cozy up as the weather gets colder!" - Katie Zukhovich
Katie Zukhovich is a self taught cook and the creator behind @babytamago. She shares seasonal and vibrant recipes with creative flavor combinations that are unfussy enough for anyone to make!
4 cups chicken broth
5 cups water
1 lb skinless chicken thighs
1 small yellow onion (or ½ a large one) diced
½ leek, thinly sliced
3/4 cup short grain rice (preferably arborio, but even orzo works)
In a large Dutch oven, heat olive oil. Add onion and leek and sauté until fragrant and translucent. Add ½ of the celery and sauté 1-2 more minutes.
Add chicken thighs to pot and add broth, water, salt, bay leaves and bring to a boil. Once boiling, lower the heat and simmer for 30 min until the chicken can be easily shredded.
Transfer chicken to a cutting board and shred using two forks.
Add the chicken back to the broth along with the rice and other half of the celery. Simmer for 15-20 minutes until the rice is completely cooked and very soft.
In a medium bowl whisk the eggs, lemon juice and zest together until very frothy and almost thickened, this will take 2-3 minutes.
Next, temper the egg mixture. Very slowly, add a ladle of hot broth into the egg mixture one spoonful at a time, whisking to combine. Continue adding a spoonful of broth at a time until the egg mixture is hot as well, about ⅓ of the soup.
Turn the heat of the stove.
Slowly pour the egg/broth mixture back into the pot and give it a good mix. The soup should be nicely thickened.
Ladle into a bowl and serve with a drizzle with Brightland LUCID lemon olive oil, crack of freshly ground pepper and plenty of dill fronds. Ahhh, enjoy!