- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 teaspoons salt
- 1 pound boneless, skinless chicken breasts (about 3)
- 1/2 cup long-grain rice
- 3 eggs
- 3 tablespoons lemon juice
- 1/2 cup frozen peas, defrosted
- In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
- In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.
A wine really needs to be rich to hold its own with the egg thickener here, yet high enough in acidity to be refreshing. Though expensive, a Meursault, one of the great white Burgundies, will pair with the soup to make an experience you won't forget.