| 4 cups | Basic Chicken Stock or reduced sodium chicken broth |
| 1/2 lb | Skinless boneless chicken breast |
| 2 | Large eggs |
| 1/4 cup | Fresh lemon juice |
| 1 (10 oz. | ) box frozen chopped spinach, thawed and squeezed dry |
| 2 cups | Hot cooked rice |
| | Freshly ground pepper, to taste |
1) In a large saucepan or Dutch oven, bring the stock and chicken to a boil; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2) In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in one cup of the hot stock.
3) Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly add the egg-stock mixture, whisking constantly to avoid curdling; continue whisking until thickened, 3 minutes (do not boil). Stir in the chicken and heqat to serving temperature. Season with the pepper and serve at once.