Ingredients

1/4 cup olive oil

6 carrots, sliced – I prefer heirloom

8 green onions, sliced

1 Vidalia onion, diced

8 celery stalks, sliced

8 garlic cloves, minced

Kosher salt and ground black pepper

4 boneless skinless chicken breasts

12 cups chicken broth

1 cup Castor River White Rice

1 parmesan rind

4 eggs

1 cup lemon juice

2 sprigs fresh oregano

2 sprigs fresh thyme

1/4 teaspoon red pepper flakes

Chopped Italian parsley for garnish

Directions

1. In a dutch oven set over medium high heat add the olive oil, carrots, green onions,

Vidalia onion, celery, garlic, and a bit of salt and pepper. Sauté the vegetables until

slightly tender, about 10 minutes.

2. Then add the chicken breasts to the pot, and pour in the chicken stock. Cover the

pot with the lid, reduce the heat to low and simmer to cook the chicken for about 20

minutes, or until the chicken is cooked through.

3. Remove the chicken breast from the pot, and set on a clean plate. Add the rice and

the parmesan rind, return the lid to the pot and cook for another 20 minutes or until

the rice is fully cooked.

4. While the rice is cooking shred the chicken breasts using two forks. Or my favorite,

and easiest way, add the chicken breasts to the bowl of a stand mixer, attach the

paddle, and on medium low speed the mixer will shred the chicken for you. Once

shredded set aside.

5. In a bowl whisk the eggs together until creamy. Then whisk in the lemon juice.

Temper the egg mixture by adding a cup of the hot broth from the soup. Slowly

pour the hot broth into the egg mix while constantly whisking. Once tempered add

the egg mix to the soup, mix well to combine.

6. Then add the fresh oregano, thyme, and red pepper flakes. Then let the soup