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1
In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil.
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2
Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour.
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3
Strain the vegetables and chicken, making sure to reserve all liquids.
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4
Put back all the original liquids into the stock pot, plus 3 more cups water and the rice.
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5
Bring to a boil, and then lower the heat to medium.
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6
Meanwhile, remove the meat from the chicken, shred and put to the side.
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7
Put the vegetables in a blender and puree, and put to the side.
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8
Put the egg whites in the blender and beat on high for 2 minutes.
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9
Add the yolks, lemon juice and cornstarch.
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10
When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper.
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11
Take off the heat.
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12
Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs!
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13
Slowly add the egg mixture to the pot, stirring constantly.
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14
Taste for salt and pepper.
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15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
