Lemony Chicken And Rice Soup | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons vegetable oll
• 1 lb boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 carrots, peeled and sliced 1/4-inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4-inch thick
• 1 onion, chopped fine
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 6 cups low-sodium chicken broth
• 6 (3-inch) strips lemon zest plus 2 tablespoons juice
• 2 cups cooked rice
• 4 large egg yolks
• 2 tablespoons minced fresh parsley or tarragon