In the Ayurvedic tradition, eggs can be heavy for a new mom to digest and lemon can be pitta aggravating at that delicate time, however, this is a lovely soup for preconception + pregnancy (as long as heartburn is not an issue) and can be utilized a few weeks after baby's birth. It is personally one of my family's favorite soups and my daughters ask for it often. Great for using up leftover chicken.
6 cups chicken bone broth
1/2 cup long grain rice such as basmati
1 carrot, chopped
1 celery stalk, minced
2 cups previously cooked chicken
salt + pepper, to taste
Juice and zest from 1 lemon
dill for garnish, 1/2 tbsp dried or 1 tbsp fresh and minced
Bring broth to almost a boil and then turn down heat to medium and stir in rice, carrots and celery and cook until tender, stirring occasionally (around 20 minutes).
Once veggies are cooked and rice is tender, turn heat down to low and add cooked chicken and salt + pepper to taste.
Place eggs in blender and whir. Add lemon juice and lemon zest to this mixture and mix it another whir. Slowly add 2 cups of the boiling soup to blender mixture and add this mixture back to soup.
Taste and adjust seasonings, adding dill. At this point, you could serve or you could blend the whole soup and serve.