Ingredients
- 8 cups Chicken broth (see below)
- 1/3 cup short-grain rice
- 4 eggs -- separated
- juice of 2 large lemons
- salt and ground white pepper, to taste
- Chicken Broth:
- 1 whole chicken
- 1 carrot -- cut up
- 1 rib celery -- cut up
- 1 medium onion -- peeled and sliced
- 3 bay leaves
- 3 sprigs parsley
- 12 peppercorns
- pinch cayenne pepper
- 2 whole cloves
- 1/2 teaspoon saffron threads
- 10 cups water
Instructions
- Chicken Broth:
- To make approximately 8 cups of broth: Cut up a chicken into 6 or 8
- pieces, discard excess fat, trim the giblets, discarding the liver, and
- rinse the chicken and giblets. Place the chicken pieces and giblets in a
- large saucepan or stockpot along with all of the other ingredients.Gently
- heat in a small skillet until fragrant . Bring slowly to a boil, skim off
- any froth, cover, reduce the heat, and simmer 1 1/4 hours. Strain broth
- and continue boiling until reduced by one third. Use the chicken meat for
- the rest of the soup; shred the meat.
- Soup:
- Bring the chicken broth to a boil in a large pot. Add the rice, cover, and
- simmer 15 minutes, or until the rice is cooked.
- Five minutes before ready to serve, whisk the egg whites in a large bowl
- with a wire whisk or an electric mixer until stiff. Whisk in the yolks,
- add the lemon juice and whisk 1 minute longer. Hold a ladleful of the hot
- broth about 12 inches above the bowl and slowly add it to the eggs and
- lemonjuice, whisking constantly. (This trick helps prevent curdling the
- egg mixture, because by the time the broth reaches the bowl it is hot but
- not boiling). Off the heat, whisk the egg and lemon juice sauce into the
- soup. Do not return the soup to the heat. Add salt and pepper to taste,
- sprinkle with parsley, and serve at once.