In a 4 quart stockpot over medium-high heat, saute Mirepoix (carrots and onions) with 1 1/2 t. salt until vegetables are soft. Add chicken broth and rice and bring to a boil. Reduce to medium-low, heat and simmer 20 minutes, until rice is tender and stock is aromatic. Add zest and pepper. In a small bowl, whisk together eggs, egg yolks and lemon juice. Continue whisking while slowly ladiling 2 cups of hot stock into mixture to temper the eggs. Pour tempered egg mixture into a stockpot. Cook over low heat about 4-5 minutes, whisking constantly, until slightly thickened. Add the chopped greens, chicken, corn and thyme and cook about 4 minutes - enough to heat chicken and wilt greens. Adjust seasoning as needed with salt, pepper and lemon juice. Serve warm.
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|Serving Size: 1 Serving (10171g)|
|Recipe Makes: Servings|
|Calories from Fat: 13516 (62%)|
|Amt Per Serving||% DV|
|Total Fat 1501.7g||2002 %|
|Saturated Fat 429.8g||2149 %|
|Monounsaturated Fat 622.6g|
|Polyunsanturated Fat 320.2g|
|Cholesterol 8206mg||2525 %|
|Sodium 7302.2mg||252 %|
|Potassium 18959.4mg||499 %|
|Total Carbohydrate 94.1g||28 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 93.7g|
|Protein 1858g||2654 %|
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Calories per serving: 21827
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