Weight Watcher Greek Chicken, Spinach, & Rice Soup-Michawn

Greek Chicken, Spinach, and Rice Soup

4 cups reduced-sodium chicken broth
1/2 pound skinless boneless chicken breast, trimmed of all visible fat
2 large eggs
1/4 cup fresh lemon juice
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 cups hot cooked brown rice
Freshly ground pepper to taste

1. Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
3. Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes - do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once.

Makes 4 servings.
4 points per 1 3/4 cups.