Prep time 20 minutes

Cook time 25 minutes


1 1/2 lbs. boneless, skinless chicken breasts

1/2 cup uncooked long grain white rice

2 cartons (32 oz. each) College Inn® 35% Less Sodium Chicken Bone Broth

2 green onions, thinly sliced 

2 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Kosher salt, to taste

Garnish Options: chopped fresh dill, black pepper, olive oil and lemon wedges


  1. Place chicken and rice in a large saucepan. Add broth and bring to a simmer over high heat. Simmer about 15 minutes over medium heat, until chicken is cooked through (no longer pink inside and at least 165°F in the center). Turn off heat and let chicken rest in broth for 10 minutes. Transfer chicken to a plate; shred into bite-sized pieces when cool enough to handle, then return to the broth along with the green onions.

  2. In a bowl, whisk together eggs, lemon juice and a pinch of salt. Bring broth to a simmer. Gradually whisk 1 cup of hot broth into eggs, whisking constantly so eggs become creamy. Pour egg mixture gradually into simmering broth, whisking constantly until creamy, about 3 minutes. DO NOT BOIL. Season to taste with salt.

  3. To serve, divide soup into 4 bowls. Garnish with dill, pepper and olive oil and a squeeze of lemon juice, as desired. Serve immediately.

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