Greek-Style Lemon Chicken Rice Soup #AthenaCalderone

Found this recipe on Eyeswoon and it looks delicious !
A mix between soup and risotto.
Perfect for a cold winter’s night.

You need for 34 models :

1 fresh chicken
2 large carrot, roughly chopped
2 large leek, white and pale-green parts only
1 celery stalk, roughly chopped
1 medium onion, halved
salt
3 large eggs
6 tablespoons fresh lemon juice
1 cup long-grain white rice
Fresh dill or parsley, cracked black pepper, flaky sea sat and olive oil (for serving)

• Bring chicken, carrot, leek, celery, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 60 minutes.
• Transfer chicken to a plate. Let chicken sit until cool enough to handle.
• Continue to cook broth and veggies over medium-high heat until reduced to about 2 quarts, about 45 minutes.
• At this point discard carrot, leek, celery, and onion. Season with salt.
• Meanwhile, shred thighs, legs, and breast meat.
• Whisk eggs and lemon juice in a medium bowl until foamy.
• Whisking constantly, add a couple teaspoons of hot broth to the egg mixture to temper and then add 1 cup until fully incorporated.
• Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously ; cook 6-8 minutes.
• Add chicken and continue to cook 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 , about 5 minutes.
• Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.
• Divide soup among bowls;
• season with fresh dill, pepper and drizzle with oil and eat !