Ingredients
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)
Directions
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.
Alternatives
(If you don’t ‘appreciate’ the heat of our Baklouti Green Chili Oil, try one of these alternatives!)
SOOC Eureka Lemon Olive Oil
SOOC Whole Leek Olive Oil
SOOC Dill Olive Oil
SOOC Rosemary Olive Oil
SOOC French Tarragon White Balsamic Vinegar
