Ingredients:
6 cups chicken broth
1 cup cooked chicken, shredded
1/2 cup uncooked white rice
3 large eggs
1/4 cup fresh lemon juice
Salt and pepper to taste
Fresh parsley, for garnish
Directions:
In a large pot, bring the chicken broth to a boil. Add rice, reduce the heat, and simmer until the rice is tender, about 15-20 minutes.
Once the rice is cooked, add the shredded chicken to the pot and stir well.
In a medium bowl, whisk the eggs until frothy, then gradually add the lemon juice while whisking continuously.
Slowly ladle a cup of the hot broth into the egg mixture, whisking to temper the eggs.
Pour the tempered egg mixture back into the pot, stirring constantly until the soup thickens slightly. Do not let it boil.
Season with salt and pepper to taste, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 250 kcal per serving | Servings: 4 servings