Chicken And Rice Soup - cooking recipe

Ingredients

2 None skin-on chicken breasts on the bone (about 350g each)
200 g carrots, peeled and roughly chopped
200 g leeks, sliced
200 g celeriac, peeled and roughly chopped
125 g long grain rice
3 None egg yolks
1/2 None lemon, juiced and zest shaved into thin strips
15 g fresh flat-leaf parsley, finely chopped
30 g fresh chives, finely chopped
None None Lemon balm leaves, for garnish

Preparation

Place the chicken, carrots, leeks, celery root and 4 cups of salted water in a saucepan. Bring to a boil and simmer for 30 mins. Meanwhile, cook the rice in boiling salted water for 20 mins. Drain and set aside.
Remove the chicken from the soup and remove the skin and bones. Cut the meat into thin slices. Pour the soup through a sieve into a clean saucepan. Heat again, without boiling.
Remove 3 tbsp of the soup and whisk with the egg yolks. Stir into the soup along with the lemon juice, parsley and chives. Season with salt and black pepper, then add the rice and chicken and warm through. Ladle into bowls and garnish with lemon zest and lemon balm leaves.