40 minutes



  • Abbio Stock Pot
  • Measuring cups 
  • Cutting board
  • Mixing bowl
  • Knife
  • Ladle 


    • Shred chicken and set aside 
    • Dice vegetables and set aside 


    1. Add chicken stock to Stock Pot and bring to a simmer.
    2. Add rice to stock and cook until the rice is nearly cooked - about 15 minutes.
    3. Add vegetables and continue to cook on a low simmer.
    4. In a separate bowl, combine eggs and lemon juice and mix well, like you are scrambling eggs. 
    5. While whisking, slowly add in 2-3 cups of chicken broth. This is called tempering your eggs - the mixture should have thick consistency. 
    6. Add the egg and lemon juice mixture back into the Stock Pot, and add salt and pepper to taste.
    7. Continue cooking on low heat until the soup is well combined and thickened. 
    8. Add your shredded chicken to the soup, taste again, and prepare to serve. 
    9. Serve with dill, parsley, and lemon wedge.