Chicken And Rice Soup

• 2 chicken breasts skin-on, on the bone, about 350g each
• 1 13/16 cups carrots peeled and roughly chopped
• 2 1/4 cups leeks sliced
• 1 1/4 cups celeriac peeled and roughly chopped
• 2/3 cup long grain rice
• 3 egg yolks
• 1/2 lemon juiced and zest shaved into thin strips
• 4 tablespoons fresh flat leaf parsley finely chopped
• 5/8 cup fresh chives finely chopped
• lemon balm leaves for garnish

1. 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.
2. 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.
3. 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.

chicken breasts skin, carrots, leeks, long grain rice, egg yolks, lemon, flat leaf parsley, lemon balm

Taken from www.yummly.com/recipe/Chicken-and-Rice-Soup-1412531 (may not work)