Ingredients:
4 cups reduced-sodium chicken broth
1/2 pound uncooked boneless skinless chicken breast(s), trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
10 oz chopped frozen spinach, thawed and squeezed dry
2 cups cooked brown rice, hot
1/8 teaspoon black pepper, freshly ground, or to taste
Directions:
1/2 pound uncooked boneless skinless chicken breast(s), trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
10 oz chopped frozen spinach, thawed and squeezed dry
2 cups cooked brown rice, hot
1/8 teaspoon black pepper, freshly ground, or to taste
Directions:
Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes. Do not allow the soup to boil.
Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes. Do not allow the soup to boil.
Stir in the chicken until heated through.
Season with pepper and serve at once.
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