Ingredients needed:
* 2 boneless, skinless chicken breasts (5-6 oz. each)
* 3/4 cups of white rice
* 4 cups of chicken broth
* 2 tablespoons of lemon zest strips
* 1 cinnamon stick (3-inches long)
* 1 bay leaf
* 2 large eggs
* 2 large egg yolks
* 2 tablespoons of fresh lemon juice
* 1/4 teaspoon ground red pepper
* 1 cup of broccoli florets, finely chopped
* 1 1/2 tablespoons of chopped flat-leaf parsley
Preparation steps:
* Place chicken and rice into crockpot. Add broth, zest, cinnamon stick, and bay leaf.
* Cover and cook on low until chicken is cooked through, 2 to 4 hours. Transfer chicken to cutting board and let cool slightly. Remove zest, cinnamon stick, and bay leaf from crockpot and discard. Shred chicken using 2 forks and set aside.
* Whisk eggs, yolks, lemon juice, and red pepper in bowl. Slowly ladle 1/2 cup of the mixture from crockpot into same bowl, whisking constantly. Slowly pour egg mixture into crockpot, continuing to whisk.
* Cover and cook for 30 more minutes, or until soup thickens slightly. Fold in chicken and broccoli, stirring constantly, until the broccoli is tender and the chicken is heated through.
* Add salt and pepper to taste and top with parsley.
Enjoy
(Serves 4)
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