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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Heat water in large stock pot to boiling, and add bouillon. Stir to dissolve.
Add chicken and rice, and heat through.
Whisk together eggs with lemon juice in non-reactive (i.e. stainless steel, ceramic, glass or enamel-coated) bowl.
Slowly whisk one ladleful of hot broth into the egg mixture, constantly mixing so eggs do not curdle. Gradually whisk in one more ladleful of broth until egg mixture is heated, and then pour it back into the pot, whisking constantly until fully combined. The soup should have a creamy texture
Season with Adobo and additional lemon juice, as needed.
Garnish with olive oil and herbs.