NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrots

3 cup chicken bone broth

2.5 oz chicken breast

0.25 cup cooked brown rice

1 large Egg egg

2 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat and sauté the onion, celery, and carrots until they are translucent and fragrant.

• 2

  Add the chicken bone broth to the pot and bring the liquid to a gentle boil.

• 3

  Place the chicken breast and brown rice into the broth, reducing heat to a simmer for 15-20 minutes until the chicken is cooked through.

• 4

  Remove the chicken from the pot, shred it using two forks, and then stir the shredded meat back into the soup.

• 5

  In a separate small bowl, whisk the egg and lemon juice until well combined and slightly frothy.

• 6

  Slowly whisk one ladle of the hot broth into the egg mixture to temper it, then gradually pour the tempered mixture back into the pot while stirring constantly.

• 7

  Stir in the fresh dill, sea salt, and black pepper, allowing the soup to thicken slightly before serving.