You Will Need:
4 Cup(s) reduced-sodium chicken broth
1/2 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat
2 large egg(s)
1/4 Cup(s) fresh lemon juice
10 oz chopped frozen spinach, thawed and squeezed dry
2 Cup(s) cooked brown rice, hot
1/8 tsp black pepper, freshly ground, or to taste
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.
Stir in the chicken and cook until heated through.
Season with the pepper and serve at once.
- As with Chinese egg-drop soup, some of the hot broth is whisked into beaten egg and then returned to the soup, thickening it and creating long, delicious (and beautiful!) strands of cooked egg floating through the broth.
- You’ll need 2/3 cup uncooked brown rice to get 2 cups of cooked rice.