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1lbchicken breast, cooked, shredded
Sea salt, to taste
Black pepper, to taste
Parsley, for garnish
Dill, for garnish
Aleppo pepper, for garnish (optional)
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 11g||14%|
|Saturated Fat: 2.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 36g||13%|
|Dietary Fiber: 2g||7%|
- In a large pot over medium-low heat, add olive oil, bay leaf, and onions. Sauté for 8 minutes and add garlic. Sauté for an additional 2 minutes.
- In the same large pot, bring chicken stock and rice to a boil. Reduce heat to low and simmer for 25 minutes. Discard bay leaf.
- Remove 1 ½ cups of broth mixture and add to a blender. Puree until smooth and add back to the pot.
- In a medium bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Ladle 1 cup of stock into the bowl very slowly and whisk constantly. Pour egg and lemon mixture into the pot. Add cooked chicken to the pot. Simmer for 5 minutes. Salt and pepper to taste. Garnish with parsley, dill, and Aleppo pepper (if desired). Enjoy!