Instructions

Stovetop Method

1. Place the chicken in a large saucepan with the carrot, celery, potato and vegetable stock and cover with approx 2 litres of water (until the chicken is covered). Bring to the boil.
2. Reduce heat to low and simmer until the chicken is cooked (if using chicken wings, this is approximately 40 minutes; if using the marylands then allow approximately 1 hour). Season to taste.
3. Remove the chicken and place into another dish to cool.
4. Strain the liquid and remaining vegetables into a colander with a large saucepan underneath to reserve the stock (don’t include the vegetable pieces into the soup)
5. Add the rice and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until the rice is cooked.
6. Whisk the eggs in a separate bowl, gradually adding the lemon juice and stirring constantly. Add about a ladleful of stock and gently whisk it into the eggs, followed by another.
7. Return the egg mixture to the pan. Shred the chicken (removing the skin) and add to soup. Cook over low heat until the soup starts to thicken, taking care not to let it boil.
8. Season with salt and pepper.

Thermomix Method

1. Place water in the mixing bowl. Insert simmering basket and add the carrot, celery, potato, onion, stock paste, oil, salt and pepper and cook 40 min / 100 deg / speed 2.
2. Remove simmering basket and set chicken aside. Discard the vegetables.
3. Remove chicken from the bones and transfer chicken into a thermoserver to stay warm
4. Add the rice to the remaining stock in the thermomix bowl and cook 15 min / 100 deg / reverse / stirring speed
5. Once rice is cooked, strain the contents of the bowl (rice and stock) into a jug over the simmering basket. Transfer the rice to the thermomix bowl containing the chicken.
6. Place a jug on the mixing bowl lid and weigh 250gms of the stock into it, transfer the remaining stock into the thermoserver.
7. Clean and dry the mixing bowl, then add the egg and mix for 30 sec / speed 5
8. Add the lemon juice and mix for 30 sec / speed 5
9. Further mix for 20 seconds / speed 2, slowing pouring the reserved stock into the mixing bowl lid hole.
10. Transfer the egg and lemon mixture into the thermoserver and mix to combine. Serve immediately and garnish with chopped parsley and cracked pepper.