2 skinless chicken breast fillets
1 carrot, peeled
1 onion, peeled & halved
2 celery stalks
good pinch of salt
1/2 cup long grain white rice
3 juicy lemons (juiced)
2 tablespoons cornflour
salt & pepper to taste
parsley chopped (to serve)
Place chicken breasts, carrot, celery, onion, lemon rind and salt in a large pot. Cover with water and bring to the boil. reduce the heat, cover and simmer for half an hour. turn off heat and let cool for a bit.
Discard carrot, celery, onion and lemon rind.
Remove chicken breast (reserve the liquid). Shred the chicken breast and set aside.
Add rice to pot with stock, bring to the boil, cover and reduce to simmer for about 20 mins or until the rice is tender.
Add shredded chicken.
In a separate mixing jug, whisk eggs, then add lemon juice. Mix a little water with the cornflour (in a cup) so that there are no lumps, then add this to the egg and lemon mix.
Spoon some hot liquid from the pot (about 3 ladles) into the jug of egg and lemon and whisk together. Be careful not to curdle the mixture. then add to the hot soup, stir through so the soup thickens.
Add some salt, pepper and parsley to taste.
Serve with crusty bread.