Ingredients
8 Cup poultry stock or broth
1 Cup Arborio (short grain, starchy) rice
1 medium onion diced
1 bay leaf
2 large fresh eggs
1 lb. shredded roast chicken breast
2 Cup sliced white mushrooms
1/3 cup fresh squeezed lemon juice
1 tsp grated lemon zest
4 Tbsp Baklouti Chili Olive Oil
2 Tbsp Sicilian Lemon White Balsamic Vinegar
LOTS of fresh cracked pepper
1 tsp sea salt (or to taste)
Directions
In a large stock pot, heat 2 Tbsp Baklouti 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 the soup simmers, sauté the mushrooms in 2 Tbsp 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 Tbsp 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 the 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 Baklouti Olive Oil.
Alternatives
Fused Lemon Olive Oil
Whole Leek Olive Oil
Dill Olive Oil
Rosemary Olive Oil
