- 1-1/2 quarts canned low-sodium chicken broth or homemade stock
2 cups water
1-1/2 teaspoons salt
1 pound boneless, skinless chicken breasts (about 3)
1/2 cup long-grain rice
3 tablespoons lemon juice
1/2 cup frozen peas, defrosted
3 tablespoons chopped fresh dill
- In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.
- Meanwhile, stir the rice into the simmering 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 or stainless-steel 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. 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. Return the chicken to the pot and stir in the peas and chopped fresh dill.
- Other, Soups/Stews