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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Active Time:10 minsTotal Time:20 minsServings:6 servingsJump to Nutrition Facts
Active Time:10 minsTotal Time:20 minsServings:6 servings
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:6 servings
Servings:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupmatchstickcarrots2teaspoonsgarlic paste6cupsunsalted chicken broth1tablespooncornstarch1tablespoonwater1(8.8-ounce) packagemicrowaveablebrown rice2largeeggs5tablespoonslemon juice2cupsshredded cooked chicken breast1/2teaspoonsalt2tablespoonschoppedfresh dill3/4teaspooncrackedblack pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupmatchstickcarrots
2teaspoonsgarlic paste
6cupsunsalted chicken broth
1tablespooncornstarch
1tablespoonwater
1(8.8-ounce) packagemicrowaveablebrown rice
2largeeggs
5tablespoonslemon juice
2cupsshredded cooked chicken breast
1/2teaspoonsalt
2tablespoonschoppedfresh dill
3/4teaspooncrackedblack pepper
DirectionsHeat oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add carrots and garlic paste; cook, stirring constantly, until the garlic is fragrant, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir in broth and bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer and cook, uncovered, until the carrots are crisp-tender, 4 to 5 minutes.Whisk together cornstarch and water in a small bowl. Drizzle into the simmering soup; cook, stirring, until slightly thickened, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir in rice, breaking up any clumps. Whisk eggs and lemon juice together in a medium bowl until frothy. Slowly whisk 1 cup of the hot broth into the egg-lemon mixture. Whisking vigorously, gradually add another 1 cup broth.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterWhisk the egg mixture back into the soup; stir in chicken and salt. Remove from heat and stir until warmed through, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterLadle the soup into 6 bowls. Top with dill and cracked pepper.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterEatingWell.com, December 2023
Directions
Heat oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add carrots and garlic paste; cook, stirring constantly, until the garlic is fragrant, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir in broth and bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer and cook, uncovered, until the carrots are crisp-tender, 4 to 5 minutes.Whisk together cornstarch and water in a small bowl. Drizzle into the simmering soup; cook, stirring, until slightly thickened, about 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterStir in rice, breaking up any clumps. Whisk eggs and lemon juice together in a medium bowl until frothy. Slowly whisk 1 cup of the hot broth into the egg-lemon mixture. Whisking vigorously, gradually add another 1 cup broth.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterWhisk the egg mixture back into the soup; stir in chicken and salt. Remove from heat and stir until warmed through, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterLadle the soup into 6 bowls. Top with dill and cracked pepper.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Heat oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add carrots and garlic paste; cook, stirring constantly, until the garlic is fragrant, about 1 minute.
Stir in broth and bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer and cook, uncovered, until the carrots are crisp-tender, 4 to 5 minutes.
Whisk together cornstarch and water in a small bowl. Drizzle into the simmering soup; cook, stirring, until slightly thickened, about 1 minute.
Stir in rice, breaking up any clumps. Whisk eggs and lemon juice together in a medium bowl until frothy. Slowly whisk 1 cup of the hot broth into the egg-lemon mixture. Whisking vigorously, gradually add another 1 cup broth.
Whisk the egg mixture back into the soup; stir in chicken and salt. Remove from heat and stir until warmed through, about 2 minutes.
Ladle the soup into 6 bowls. Top with dill and cracked pepper.
EatingWell.com, December 2023
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Nutrition Facts(per serving)228Calories9gFat15gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
