Lemon Chicken Soup and Salad

Ingredients

• 4 ounces baby carrots cut into chunks
• 2 large eggs 
• 3 tablespoons parsley fresh chopped
• 4 servings kosher salt and pepper freshly ground
• 4 tablespoons juice of lemon fresh
• 4 cups chicken broth low-sodium
• 4 tablespoons olive oil extra-virgin
• 2 cups rotisserie chicken cut shredded skinless
• 8 cups salad greens 
• 5  scallions white green separated chopped ( and parts )
• 4 ounces baby turnips quartered
• 0.5 cup rice white

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add the scallion whites and cook, stirring, until softened, about 2 minutes.
3. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes.
4. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly.
5. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper.
6. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper.
7. Serve with the soup.
8. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkback
9. Photograph by Antonis Achilleos