8 cups of chicken stock
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and cut into bite size pieces
1 carrot, peeled and cut into rounds
2/3 cup uncooked rice
2 large eggs
1/2 cup fresh lemon juice
salt and pepper
2. Add the chicken stock, uncooked rice and bay leaves. Simmer on low for 40 minutes.
3. In a separate bowl, whisk together the egg and lemon juice. Remove 2 cups of broth from the soup and slowly combine it with the egg mixture while whisking continuously. Once well combined, add back into the chicken soup. Stir well to combine. Salt and pepper to taste.