Adapted from The Mediterranean Dish
This recipe makes a large amount of soup, perfect for freezing.
1 T olive oil
1 T garlic oil
4 large carrots, diced into half moons
3 stalks celery, diced into half moons
16 cups chicken broth (low FODMAP)
4 bay leaves
2 cups medium grain rice
1 rotisserie chicken, shredded
3/4 cup freshly-squeezed lemon juice
4 large eggs
1 cup fresh parsley
Heat the oils in a large pot. Saute the carrots and celery for 2-3 minutes.
Add the chicken broth and bay leaves and increase the heat to high. Once the liquid has come to a rolling boil, add the rice. Turn the heat to medium-low and simmer for 15 minutes or until the rice has softened, but still has a bite. Stir in the cooked chicken and remove from heat.
In a medium bowl, whisk the eggs and lemon juice. Once mixed, add 2 ladles of the hot soup (try to ladle out only broth) and continue whisking until combined (do not skip this step!). Add the sauce back to the soup and stir well.
Add salt and pepper to taste and stir in parsley. Enjoy!
NOTE: This soup gets thicker as it sits. You can always add more broth as you reheat it if you prefer a thinner consistency.