Nothing warms up a chilly evening like a bowl of chicken soup. A twist of lemon adds a refreshing zing to the broth, and rice and veggies make it a meal.
4 cups low- sodium chicken broth
1 celery stalk
1 cup diced carrots
½ cup diced onion
1 cup minute brown rice
2 cups shredded rotisserie chicken
2 large eggs
½ cup fresh lemon juice
1 bunch fresh chives
Bring broth and 4 cups water to a boil. Chop the celery stalk. Add carrots, onion, and celery to the broth and reduce to a simmer.
Meanwhile, prepare rice according to package directions. Add shredded chicken to the broth and continue simmering.
Whisk eggs in a large bowl until they become frothy. Beat in the lemon juice and continue to whisk. Remove 1 cup broth from the pot. Allow cup of broth to cool slightly and slowly whisk into the lemon-egg mixture. Pour egg-broth into the pot with the shredded chicken. Add the rice and serve with a garnish of freshly chopped chives.