- Serves: 4 to 6
- Ingredient Notes: Corn-free, Dairy-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 300 cal
- 10g fat (2g sat)
- 145mg chol
- 670mg sodium
- 26g carb
- 2g fiber
- 2g sugars
- 26g protein
Ingredients
- 2/3 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely diced
- 5 cups chicken stock
- 1 cup water
- 1 pound boneless, skinless chicken breast, diced
- 2 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
Bring a pot of salted water to a boil and add rice. Cook until rice is al dente, about 10 minutes. Drain and set aside.
In a pot, heat oil over medium heat. Sauté onions until they are soft and translucent, about 5 minutes. Add chicken stock and water and bring to a bare simmer. Add rice to onion-chicken stock mixture. Add diced chicken breast to the pot. Let cook 5 to 8 minutes, until chicken is cooked through.
In a small bowl, beat eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add egg-broth mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper; garnish with parsley. Serve hot.
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