Yield: 4 servings
Nutrition: 228 calories, 17 carbs per serving
6 cups canned chicken broth or homemade stock
2 cups water
1 1/2 teaspoons salt, divided
13 ounces canned chicken breast
1/2 cup basmati rice
3 tablespoons lemon juice
1/2 cup frozen peas, defrosted
In a large pot, bring the broth, water, and 1 teaspoon salt to a simmer. Once simmering, stir the rice into the broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.
In a medium glass bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Very slowly pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Add the canned chicken breast to the pot and stir in the peas. Serve immediately.
Adapted from Food & Wine, January 1998