I was off today, and any day off is a good day. I had quality time with my wife. We even sat together as a family at the table tonight. What a great day!
Yield 4 servings Ingredients 6 cups low-sodium chicken broth 3/4 cup long-grain rice 2 cooked chicken-breast halves, skin discarded and meat shredded 2 large eggs, at room temperature 1/3 cup fresh lemon juice 1 lemon, thinly sliced Preparation Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.