1 medium white onion, chopped small
2 carrots, peeled and sliced thin
Zest of 1 lemon
Salt and pepper
2 quarts stock (chicken or turkey, or vegetable to make this vegetarian)
1 bay leaf
1 cup white rice (I prefer sushi rice for the extra starch and thickness)
2 cups shredded rotisserie chicken or turkey (simply don't use if you'd like to keep this vegetarian)
Juice of 3 lemons
Parsley, for garnish
In a Dutch oven over medium heat, sauté carrots, onion and lemon zest in olive oil. Add salt and pepper. Cook until onion becomes translucent and fragrant, about 7-10 minutes. Add stock and 1 bay leaf and bring to a boil. Add 1 cup rice and reduce to a simmer. Cook for about 20 minutes until rice is cooked through.
When rice is cooking, whisk together 4 eggs and the juice of 2 lemons (make sure to use the zested one so it doesn't go to waste) in a large mixing bowl. Once rice is done cooking, we need to temper the eggs. If you haven't heard of tempering eggs, that's okay. The first time I made this I had to google what the hell it meant. It's simply a technique where you slowly heat the eggs so they don’t cook (as they would if you threw them directly into the soup). So this is what you do: add 1 ladle of soup to the egg and lemon mixture and whisk rapidly. Add another ladle and do the same, whisking continuously. Keep doing this until you’ve added about 5 ladles of soup into the eggs, then pour the mixture back into the pot. Add the juice of one more lemon and stir. Add rotisserie chicken (or turkey like I did with my Thanksgiving leftovers) and simmer for a few minutes until heated throughout and slightly thickened.
Serve with chopped parsley as garnish.