Ingredients
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4 cups low- sodium chicken broth
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1 celery stalk
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1 cup diced carrots
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½ cup diced onion
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1 cup minute brown rice
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2 cups shredded rotisserie chicken
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2 large eggs
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½ cup fresh lemon juice
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1 bunch fresh chives
Steps
1
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.
2
Meanwhile, prepare rice according to package directions. Add shredded chicken to the broth and continue simmering.
3
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.
