Chicken Artichoke Lemon Soup

• 1 Onion, Chopped Into Bite-size Pieces
• 2 Carrots, Chopped Into Bite Size Pieces
• 1/2 Red Bell Pepper, Chopped Into Bite-size Pieces
• 2 Tablespoons Olive Oil
• 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
• 2 cups Chicken Meat, Preferably Dark Meat, Chopped
• 6 cups Chicken Stock
• 1/2 cups Chopped Fresh Parsley
• 6 cloves Garlic, Sliced Thinly
• Salt To Taste
• 1 teaspoon Black Pepper
• 1/4 cups Medium Grain Rice
• 2 Egg Yolks
• 1 Lemon, Juiced
• 1/4 cups Chopped Fresh Basil

1. Saute onion, carrot and bell pepper in olive oil for 5 minutes. Add chopped artichokes, chicken, chicken stock, parsley, and sliced garlic. Season with salt and black pepper, and bring to a simmer. Cover and cook for 20 minutes.
2. Add rice, stir, and continue to cook until rice is soft (20 more minutes). Taste chicken and veggies and, if done, remove from heat. Let soup cool down slightly before proceeding to the next step.
3. In a bowl, mix egg yolks and lemon juice. Add a little of the warm soup to temper the eggs and whisk quickly, then pour the egg yolk and lemon mixture back to the soup pot. Slowly warm up, but do not let it boil.
4. Add fresh chopped basil, and more lemon if needed. Taste for salt and pepper and serve with good crusty bread.

onion, carrots, red bell pepper, olive oil, hearts, chicken meat, chicken, parsley, garlic, salt, black pepper, medium grain rice, egg yolks, lemon, fresh basil

Taken from tastykitchen.com/recipes/soups/chicken-artichoke-lemon-soup/ (may not work)