This is the ultimate comfort food. This recipe makes 6 servings.
Watch Chef John from Food Wishes make this recipe below.
1 whole chicken, about 3 pounds
3 quarts cold water
2 t. salt
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 bay leaves
1/4 t. dried oregano
2 T. extra-virgin olive oil
2 c. finely diced onion
2/3 to 3/4 c. Arborio rice, depending on how thick you like it
1/2 c. fresh lemon juice
2 large eggs
1/2 t. freshly ground pepper
pinch of cayenne
- Place chicken, chopped onion, celery, carrot, bay leaves and oregano in a large pot.
- Pour 3 quarts water over chicken and vegetables; bring to a boil, reduce heat to medium-low and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 F. degrees.
- Transfer chicken to a bowl to cool, skim all vegetables from the broth and discard vegetables.
- Chop cooked chicken meat.
- Combine 2 c. diced onion, 2 T. olive oil, and a pinch of salt in a skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet and golden about 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt.
- Bring to a simmer; cook stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper and black pepper together in a bowl.
- Whisk in lemon juice.
- My note: the next step is called tempering eggs. If you have never done it I suggest you watch a few YouTube videos on the technique.
- Slowly pour 1 c. broth mixture into egg mixture, whisking constantly.
- Add 1 more cup of broth to egg mixture and whisk.
- Pour egg mixture into broth in the pot, add chopped chicken and cook until heated through, about 5 minutes more.
- Enjoy this hearty soup!
