High-Protein Chicken & Rice Soup
Method
Dice the chicken into bite-sized pieces. Thinly slice the carrots, finely dice the onion, and rinse the basmati rice under cold water until the water runs clear.
Place the chicken, onion, carrots, and water in a large soup pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
Stir in the garlic, turmeric, salt, and black pepper. Cover and simmer over medium heat for 10 minutes.
Add the rinsed basmati rice and continue cooking for 12–15 minutes, or until the rice is tender and the chicken is fully cooked.
In a separate bowl, lightly beat the eggs until smooth.
Slowly drizzle the beaten eggs into the gently simmering soup while continuously stirring with a whisk or fork to create delicate ribbons of cooked egg throughout the broth.
Stir in the spinach and fresh lemon juice, then cook for an additional 3–4 minutes, until the spinach is wilted. Taste and adjust the seasoning before serving.
Pour the beaten eggs into the soup gradually while stirring constantly to create soft, silky egg ribbons rather than large clumps. The fresh lemon juice added at the end brightens the broth and perfectly complements the mild flavor of the chicken and spinach.
Nutrition Facts
Per serving
