Ingredients:
2 TBS olive or grapeseed oil
¾ cup chopped onion
¾ cup chopped carrots
⅓ cup chopped celery
1 TBS minced ginger
3 large cloves of garlic minced
Salt and black pepper
½ TBS dried Italian seasoning
2 ½ quarts chicken broth (10 cups)
1 cup of rice
1 large egg, beaten
1 ½ cups shredded chicken from a rotisserie chicken or homemade
Optional 2 TBS fresh chopped parsley
Instructions:
In a large pot, saute the onions, carrots, and celery in oil for 4 minutes over medium-high heat, stirring often.
Add in ginger and garlic, and season with salt and pepper. Stir for 2-3 minutes.
Add in Italian seasoning, chicken broth, and rice, and bring to a boil.
Cook for 20 minutes or until rice is tender.
Remove from heat, add in beaten egg and stir until incorporated.
Add in shredded chicken, taste, and adjust seasoning.
Optional: Add fresh chopped parsley before serving.
This recipe serves 4 and each serving contains approximately 278 calories, 20g of carbohydrates, 20g of protein, and 13g of fat. Enjoy!