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Chicken Lemon Rice Soup

Yield: 2 servings
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 4 cups fat free chicken broth
  • 1 teaspoon light butter
  • 1/4 cup yellow onion, chopped
  • 1 clove garlic, minced
  • 2 Eggs
  • 1 cup boneless, skinless chicken breast, cooked and shredded
  • 1 cup rice, cooked
  • Juice of 1 lemon
  • Salt and pepper, to taste

Instructions

  • Melt the butter in a Dutch oven or soup pot. Add the onion and cook 2 minutes. Add the minced garlic and cook 1 minute.
  • Pour in the chicken broth and cook over medium-high heat until it starts to simmer, then turn the heat to medium.
  • Add the lemon juice and eggs to a bowl and whisk together. Temper the eggs by slowly whisking in 2 ladles of the broth. Make sure to continuously whisk the eggs so they don't scramble.
  • Pour the tempered eggs into the pot. Add the cooked chicken and rice. Cook for 5 minutes then add salt and pepper if necessary.