Name: How to make chicken lemon rice soup
Ingredients: 2 tbs. vegetable oil; 1 lb. boneless; skinless chicken breasts; trimmed; A pinch of salt and pepper; 3 carrots; peeled and sliced 1/4 inch thick; 1 fennel bulb; stalks discarded; bulb haves 1/4 in; 1 onion; chopped fine; 1 tsp. minced fresh thyme or 1/4 tsp. dried; 6 cups low-sodium chicken broth; 6 (3 inch) strips lemon zest plus 2 tbs. juice; 2 cups cooked rice; 4 large egg yolks 2 tbs. minced fresh parsley

STEPS
INGREDIENTS
Heat 1 Tablespoon of oil in a pan on medium heat
Trim and skin 1 pound of chicken breast  Pat the chicken dry season lightly with salt and pepper  Brown chicken lightly, in a pan, on both sides; about 5 minutes
Turn the stove on medium
Take three carrots wash and peel
Take one fennel bulb, remove stalks
Pull end off
Slice in half
Pull out bulb and cut in thin slices
Take one medium onion
Peel then chop finely
Add 1 teaspoon of minced thyme
Zest your lemon and add 6 three inch strips
Add zest and broth (6 cups of low sodium chicken broth)
Add four large egg yolks
Juice 2 tablespoons of lemon and add to pan
Add salt and pepper
ENJOY!!!
 2 tbs. vegetable oil
 1 lb. boneless, skinless chicken breasts, trimmed
 A pinch of salt and pepper
 3 carrots, peeled and sliced 1/4 inch thick
 1 fennel bulb, stalks discarded, bulb haves 1/4 in
 1 onion, chopped fine
 1 tsp. minced fresh thyme or 1/4 tsp. dried
 6 cups low-sodium chicken broth
 6 (3 inch) strips lemon zest plus 2 tbs. juice
 2 cups cooked rice
 4 large egg yolks 2 tbs. minced fresh parsley 

How to make chicken lemon rice soup

By Lanie, Abbey, Ally, Chris