In a large, heavy bottomed stockpot, heat the stock over medium-high heat until simmering. Add the chicken breasts and simmer 15 minutes or until a thermometer inserted into the chicken reaches 165°F. Transfer chicken to a cutting board, cool slightly and shred with two forks.
In the same stockpot with stock, add the rice and simmer 8 minutes or until just tender, stirring occasionally.
In a large bowl, whisk the egg whites until stiff peaks form. In a medium bowl, whisk the egg yolks, lemon juice, Fergolicious Blend and zest. Fold the egg yolk mixture into the egg whites.
Gradually ladle 1 cup of the hot stock-rice mixture into the egg mixture while whisking constantly, then add the rice-egg mixture back to the stockpot, whisking constantly. Reduce the heat to medium-low and simmer 10 minutes or until the soup is slightly thickened, whisking frequently. Add the shredded chicken to the soup. Makes about 14 cups.
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