Michigan winter means cold!  So to stay warm we eat a lot of soups in our family.  In fact, my daughter actually eats soup most days for breakfast.  This recipe features lots of eggs and I suggest you opt for free-range, organic eggs if possible from your local farmer.

CHICKEN LEMON RICE SOUP 

1-1/2 cups cooked, chopped chicken meat

6 cups chicken bone broth (we use homemade or BUY HERE)

2-3 small carrots, peeled and diced small

2-3 stalks celery, diced small

1 cup raw, organic long grain brown rice, cooked in 2-1/2 cups water

6 egg yolks – free range, organic

1/3 cup freshly squeezed lemon juice

2 tbsp finely chopped parsley (optional)

Sea salt and pepper to taste

Heat chicken broth and carrots, simmer until carrots are tender. Whisk egg yolks and lemon juice together. Add in a slow stream while whisking, 1 cup of hot chicken broth to the egg mixture then return the egg mixture back to the pot (this keeps the eggs from cooking and clumping when you add them).  Simmer over medium heat while whisking periodically until mixture starts to thicken. Add in chicken meat, cooked rice and parsley. Season with Celtic sea salt and pepper.

Don’t have time to make your own broth – check out this amazing broth you can order online and they even have a monthly club you can join:)

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Variation:  Substitute quinoa for the rice

 Excerpted from “The Skinny on Fats“, co-authored with Dr. David Brownstein