8 C poultry stock or broth
1 C  Arborio (short grain, starchy) rice
1 medium onion diced
1 bay leaf
2 large fresh eggs
1 lb. shredded roast chicken breast
2 C sliced white mushrooms
1/3 c fresh squeezed lemon juice
1 t grated lemon zest
4 T SOOC Baklouti Chili Olive Oil
2 T SOOC Sicilian Lemon White Balsamic Vinegar
LOTS of fresh cracked pepper
1 t sea salt (or to taste) We recommend our Vancouver Island Smoked Sea Salt


In a large stock pot, heat 2 tablespoons Baklouti Green Chili Olive Oil over medium heat.  Add diced onions, sea salt & pepper, sauté until soft.  Add chicken stock, shredded chicken, bay leaf, and rice to pot, bring to a simmer for 30 minutes.

While soup simmers, sauté the mushrooms in 2 tablespoons of Baklouti Olive Oil until slightly browned, remove from pan. Deglaze the pan over medium heat with 1/2 cup stock from the soup pot and 2 tablespoons Sicilian Lemon Balsamic, add to pot with mushrooms.

Whisk together the eggs and lemon juice.  Add lemon zest and 1 cup hot stock to the egg and lemon mixture whisking constantly.  Add mixture back to stock pot while stirring.

Turn off burner & stir for a minute or two. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.

Serve each bowl with a drizzle of SOOC Baklouti Green Chili Fused Olive Oil.