Instructions:
I place the chicken in a pot with about 2 liters of water and a pinch of salt. Once it comes to a boil, I skim off the foam so the broth stays clear. I let it simmer on low heat for about half an hour. Meanwhile, I chop the carrot, onion, and potato.
Once the chicken is tender, I take it out, and add the vegetables to the broth to cook. When they start to soften, I add the rice. I shred the meat into small pieces and return it to the pot.
In a small bowl, I whisk the egg with the lemon juice and a bit of hot broth, then pour the mixture back into the soup while stirring. I add the butter for a smoother texture and richer aroma.
Finally, I sprinkle with fresh parsley and black pepper.
And that’s it — warm, fragrant, like a hug in a bowl 💛
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