Another Holiday Appetizer or just because it’s getting colder…

Ingredients:

• 2 cups low-salt chicken broth
• 1 cup water
• 3 Large Chicken Breasts
• 2 large peeled carrots diced thinly
• ½ cup of chopped kale
• 3 tablespoons fresh lemon juice
• 2 large eggs, lightly beaten
• 1 cup hot cooked long-grain rice
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• ½ teaspoon minced or garlic powder
• 2 tablespoons Myer Lemon Infused Olive Oil
• 6 lemon slices

Preparation:
Heat the broth and water in a medium saucepan over medium-high heat while adding in the garlic, lemon juice, carrots, kale, lemon olive oil & pepper.

Gradually add hot broth mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.

Reduce the heat and let simmer while braising 3 chicken breasts until brown on each side and done. Dice up the chicken and add to your broth. Keeping the heat low and at a simmer, stir in your rice & pepper.

Ladle soup into bowls; serve with lemon slices.