Ingredients
6cupschicken broth,low sodium
2cupwater
1½tspsalt
1lbchicken breasts,boneless
½cuplong grain rice
3eggs
3tbsplemon juice
½cupfrozen peas
Preparation
In a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer for about 10 minutes until they are just done.
Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
Stir the rice into the simmering broth. Increase the heat and boil for about 10 minutes, until the rice is almost tender. Reduce the heat to the lowest possible temperature.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice and the remaining ½ teaspoon of salt until frothy. Remove about 1 cup of the hot broth from the pot.
Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir for about 3 minutes, until the soup begins to thicken. Do not let the soup come to a simmer, or it may curdle.
Return the chicken to the pot and stir in the peas.
Serve and enjoy!
