This 20-minute meal is inspired by the Greek lemon-chicken soup, avgolemono. The broth is tempered with eggs and lemon to provide richness and creaminess.
You can use microwaveable brown rice or 1 cup leftover rice if you have any on hand.
2 tablespoons extra virgin olive oil 1 cup of matchstick carrots. 2 teaspoons of garlic paste.
6 cups of unsalted chicken broth. 1 tablespoon of cornstarch. 1 tablespoon of water.
1 (8.8-ounce) packet of microwaveable brown rice. Two huge eggs. 5 teaspoons of lemon juice. 2 cups of shredded cooked chicken breast.
1/2 teaspoon of salt. 2 tablespoons of chopped fresh dill. 3/4 teaspoon of cracked black pepper.
Heat the oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring regularly, until the garlic is aromatic, which should take about a minute.
Stir in the broth and bring to a boil over medium-high heat. Reduce the heat to medium and cook, uncovered, until the carrots are crisp-tender, about 4 to 5 minutes.