Ingredients

The following ingredients have 4 Servings
  • 6 cups chicken broth (low sodium)
  • 3/4 cups uncooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1/4 cup lemon juice (about 1 lemon)
  • 2 eggs (whisked a small bowl)
  • 8 ounces cooked chicken breast (shredded - rotisserie works well)
  • thinly sliced scallions (optional garnish)

Instruction

  • In a large soup pot, bring chicken broth to a boil. Add rice, salt and pepper and simmer until rice is tender, about 15 minutes.
  • Remove one cup of the broth from the pot and pour into a medium bowl. Add corn starch and whisk until dissolved. Pour in lemon juice and whisk once more.
  • To temper the eggs, slowly add the whisked eggs to the broth/cornstarch/lemon juice mixture. Whisk constantly so that the eggs gradually come to temperature. Continue until all of the eggs are fully incorporated.
  • Pour the warmed egg/broth mixture back into the large soup pot and stir until mixture begins to thicken, about 5 minutes.
  • Add shredded chicken breasts and cook until heated through. Check for seasoning and adjust accordingly. Serve with sliced scallions if you wish.