Servings: 6

6 cups gluten-free chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
2 cups shredded rotisserie chicken (skin removed)
2 packages Miracle Noodle Ready to Eat Rice, rinsed and drained
3 large eggs
1/3 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons chopped fresh dill or parsley

1.) In a large pot over medium heat, bring the chicken broth to a gentle simmer. Add the chopped onion and cook for about 5–7 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

2.) Add the shredded rotisserie chicken and the rinsed Miracle Noodle rice. Let the soup simmer gently for about 5 minutes to heat everything through and allow the flavors to combine.

3.) In a separate bowl, whisk the eggs until smooth, then slowly whisk in the fresh lemon juice.

4.) To temper the eggs, ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture very slowly while whisking constantly. This prevents curdling.

5.) Reduce the heat of the soup to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Do not let the soup boil after this step; keep it just below a simmer to maintain a smooth, creamy texture.

6.) Season with salt and black pepper to taste. Stir in the fresh dill or parsley just before serving.

7.) Serve warm. The soup will thicken slightly as it sits due to the egg mixture.