Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Soften carrot, celery and garlic in olive oil. Add chicken stock, bay leaf, rice and the chicken breasts. Simmer until the rice is tender and the chicken is cooked, about 20 minutes.
- Lift out the chicken, shred it, and return it to the pot. Season with salt and black pepper.
- Whisk the eggs with lemon juice. Whisk in two ladles of hot soup to temper.
- Stir the egg-lemon mix into the pot off the heat. Serve at once with parsley.
Shopping tip
Peito de frango, caldo de frango, arroz agulha, ovos, limões, cenoura, aipo, alho. Temper the eggs off the heat so the soup stays silky, not scrambled.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.