Chicken Lemon Rice Soup

By seamline

Sarah Miller
I think fresh lemon is key! And my rice bag says to cook 40 mins so I did that.

Ingredients

• 4 cups of chicken broth
• 1/2 cup of rice, uncooked
• 2 lemons, juiced
• 2 eggs
• 2 cups of chicken breast, cooked and shredded

Preparation

Step 1

Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat.

Mix the eggs and lemon juice in a separate bowl. Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook.

Add the cooked chicken and stir to warm through. Enjoy!