Ingredients
- 4 CUPS Chicken Broth
- 1/4 CUP Lemon Juice
- 1/4 CUP Carrot, chopped
- 1/4 CUP Onion, chopped
- 1/4 CUP Celery, chopped
- 1/8 TSP Black Pepper
- 1/2 CUP cooked Brown Rice
- 1/2 CUP cooked Chicken, diced
- 8 slices Lemon
- 4 Egg Yolks
- 1 CUP Spinach, chopped
Directions
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, and black pepper. Bring to a boil on high, then simmer for 20 minutes.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice, chicken and spinach. Ladle hot soup into bowls and garnish with lemon slices.
Yield: 2-3 servings
Preparation Time: 5-10 minutes
Cook Time: 50 minutes
Total Time: 1 hour