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  • 6 C reduced-sodium chicken broth
  • 2 eggs
  • Juice of 2 lemons
  • 1 C cooked white rice
  • 1 C finely chopped cooked chicken, optional
  • Salt and freshly ground pepper to taste
  • In a large saucepan over high heat, bring the broth to a boil. Reduce the heat to a simmer
  • Meanwhile, in a bowl, beat the eggs. Gradually, add 1 C of the hot broth to the eggs a little at a time, beating constantly until the eggs are warmed through, but still liquid. **You don’t want the broth to cook the eggs, just warm them through.
  • Over low heat, add the warm egg mixture back to the saucepan, stirring constantly. Add the lemon juice, rice, and chicken and cook for 3 to 5 minutes or until heated through. Season with salt and pepper

6 servings
Nutrition Information per serving
• Calories 80, Fat (g) 2, Carbohydrate (g) 10, Dietary fiber (g) 0, Sugar (g) 1, Protein (g) 5, Sodium (mg) 115