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Chicken Stock (8 cups)
, to a boil over high heat and add
Arborio Rice (1 cup)
Reduce heat to medium and simmer for 20 minutes, stirring often.
, together in a bowl until frothy.
While whisking, slowly add one ladle of the soup at a time to the egg and lemon mixture to temper the mixture.
Transfer the tempered egg lemon mixture to the pot of soup, stirring to combine.
Shredded Chicken (to taste)
to the soup at this point (if using), and cook another few minutes.
Salt (to taste)
Ground Black Pepper (to taste)
, cut a wedge out of the
to be squeezed for extra lemony flavor, if desired.
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