• 4servings
  • 28minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, H, C
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 32 ounces chicken broth

  2. 2/3 cup long grain white rice

  3. 1 cup roasted chicken ,

  4. 1/2" pieces

  5. 3 large eggs

  6. 1/4 cup lemon juice

  7. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine broth and rice in saucepan.

  2. Bring to a simmer (not a boil)

  3. Cook for 15 to 20 minutes until rice is done.

  4. Add roasted chicken to pot.

  5. Remove from heat.

  6. While rice is cooking, beat eggs vigorously in a bowl until frothy.

  7. Whisk in lemon juice.

  8. While whisking, slowly add 1 cup of broth into the egg mixture.

  9. Whisk this mixture into the remaining broth, rice and chicken in the pot.

  10. Cook for about 4 minutes, stirring constantly until soup thickens.

  11. To avoid curdling, DO NOT BOIL!

  12. The soup is ready when it coats the back of a spoon OR reaches 160 degrees F.

  13. After removing from heat, season to taste with salt and pepper.

  14. Garnish with parsley, if desired.


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