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Export 13 ingredients for grocery delivery
Step 1
Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.
Step 2
Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.
Step 3
In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.
Step 4
Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.
Step 5
Serve hot with lemon slices and chopped fresh herbs.
Step 6
Serve while hot.
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