- 1 organic whole chicken
- 1 onion, peeled and quartered
- 2 cloves garlic, crushed slightly
- 4 stalks of parsley
- 2 stalks of thyme
- 1/2 cup arborio rice or risoni
- 2 eggs, separated
- 3 lemons, juiced
- 1/2 head broccoli, finely chopped and lightly steamed
- sea salt to taste
Rinse the chicken well then put into a large stock pot. Add the onion, garlic, parsley and thyme and cover with cold water. Bring to the boil and turn down to simmer for 2 hours. Skimming the top as often as needed.
Remove the chicken and allow to cool. Strain the stock through a muslin or chux lined sieve and put back into a large clean saucepan.
Bring the stock back to the boil, add the rice and stir well. Reduce the heat and simmer for 20 minutes.
Meanwhile, shred the meat from the chicken, discarding the bones and skin.
HERE’S THE HOT TIP:
Separate the yolks from the whites and beat the whites in a mixer until stiff. Gently fold through the yolks through the whites then add the lemon juice. Add a ladle of hot stock and whisk well before adding the mixture to the soup.
Add the shredded chicken and the lightly steamed broccoli.
Stir and take off the heat and serve.