Lunch: Lemon Chicken and Rice Soup

Recipe by Woman's Day Kitchen A Greek favorite, avgolemono is a lemony chicken soup that uses whisked egg as a thickener. But there is a trick to bringing this bright-tasting classic to life: Avoid boiling the mixture, which causes the eggs to break and

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Lemon Chicken and Rice Soup

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 bone-in chicken breast halves (about 2 lb total)
3 medium carrots
2 stalk celery
1 medium onion
2 32- oz. containers low-sodium chicken broth
Kosher salt and pepper
1/2 c. long-grain white rice
3 large eggs
1/4 c. fresh lemon juice
1/2 c. fresh flat-leaf parsley

Instructions

Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
Reduce heat, add 3/4 tsp salt and 1/2 tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
Meanwhile, cook the rice according to package directions.
Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the chicken back into the soup and bring to a gentle simmer.
In a medium bowl, whisk together the eggs and 1/4 tsp salt until frothy. Whisk in the lemon juice. Whisking constantly, gradually add 1 cup of the hot chicken soup (liquid only) to the egg mixture. Gradually whisk in an additional cup of soup. Stir in the parsley. Stir the egg-soup mixture and rice into the soup in the pot; warm for 2 minutes (do not let it simmer or boil).

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