Ingredients
Method
Cook the vegetables
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add:
- carrots
- celery
- green onions
- 1 tablespoon Cavender’s seasoning
- Cook slowly for about 15–20 minutes, stirring occasionally, until the vegetables are soft and slightly translucent.
Add garlic and wine
- Add the sliced garlic and cook for 1–2 minutes, just until fragrant.
- Pour in the white wine and scrape up any flavorful bits from the bottom of the pot. Let the wine simmer for a few minutes.
Add broth
- Pour in the chicken broth and add the bay leaves.
- Bring the soup to a rolling boil. Covering the pot briefly can help bring it to a boil faster.
Prepare the rice
- While the soup heats, rinse the rice.
- Place the rice in a bowl, cover with water, swirl, drain, and rinse again. This removes excess starch so the soup stays light instead of gummy.
Cook the rice
- Add the rinsed rice to the boiling broth.
- Bring it back to a boil, then reduce to a gentle simmer and cook uncovered for about 10 minutes, or until the rice is tender.
Make the lemon-egg sauce
- In a bowl whisk together:
- 2 eggs
- ½ cup fresh lemon juice
- ½ cup grated Pecorino Romano
- Before adding the chicken to the soup, scoop out about ½ cup hot broth.
- Slowly drizzle that broth into the egg mixture while whisking constantly. This step tempers the eggs so they blend smoothly into the soup. (for step by step explicit instructions scroll up to the photos of this process and you will find pictures with fool-proof details for success)
Add the chicken and season
- Once the rice is tender, stir in the shredded rotisserie chicken.
- Add the remaining 1 tablespoon Cavender’s seasoning and stir well.
- Taste the soup and season with salt and black pepper to taste. Depending on your broth, you may only need a small pinch.
Finish the soup
- Slowly pour the tempered lemon-egg mixture into the soup while stirring.
- Immediately move the pot off the heat and continue stirring. The soup will become smooth, silky, and slightly thickened thanks to the eggs and lemon.
Add herbs and serve
- Stir in the chopped parsley.
- Ladle into bowls and garnish with fresh dill.
- Serve with warm crusty bread for dipping.