Egg soup with chicken and salad

Ingredients:

• 4 tbsp. l. olive oil
• 5 green onions, cut into rings (separate the white and green parts)
• 4 cups lightly salted chicken broth
• 1/2 cup rice
• 150 g young carrots, cut into large slices
• 150 g young turnips, cut into quarters
• Salt and freshly ground pepper
• 2 eggs
• 4 tablespoons freshly squeezed lemon juice
• 2 cups sliced ​​skinless roast chicken
• 3 tbsp chopped parsley (optional)
• 8 cups of green salad leaves

Preparation:

1. Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the white parts of the green onions and cook, stirring, until softened, about 2 minutes. Pour in the chicken broth, 3 cups water, add the rice, carrots, turnips, and 1/4 teaspoon each of salt and pepper. Bring to a boil, then reduce to medium-low heat and simmer until the rice and vegetables are tender, 12 to 15 minutes.
2. Whisk the eggs and 3 tablespoons of lemon juice in a bowl. Then, whisking constantly, slowly pour in 1.5 cups of hot broth. Add the chicken to the soup, then pour in the egg mixture and broth. Bring the soup to a boil, then remove the pan from the stove. Stir in the green onion tops and parsley. Season with salt and pepper to taste.
3. In a salad bowl, toss the lettuce leaves with 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Serve the salad with the soup.