Ingredients 🙁 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 in eggs whisked a small bowl

8 oz cooked chicken breast shredded

thinly sliced scallions optional garnish

How to make:

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.

Total calories per serving: 272

Fat 5.5g

Carbs 31g

Protein 25g

Enjoy!!!

LTC Torque Fitness & Wellbeing Team!