1 boneless skinless chicken breast, 6-8 ounces
1 cup chopped carrots
1 cup chopped onions
6 cups water
½ cup long-grain rice
¾ teaspoon ground ginger
¾ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons 1 percent milk
Place the chicken breast, carrots, onions and water in a 4½-quart or larger soup pot. Cover and heat to a boil over high heat, and cook for 5 minutes or until the chicken is mostly cooked through.
Reduce heat to medium, remove the chicken breast to a plate, and then add the rice, ginger, garlic, salt and pepper. Dice the chicken, and return to the pot. Bring to a boil again, then reduce heat to medium-low, cover the pot, and cook for 15 more minutes or until the rice is tender.
Meanwhile, stir together the egg and milk until well blended.
Uncover the soup, and drizzle the egg mixture evenly over soup. Stir well to blend and thicken soup, and serve.
@Recipe nutrition:Nutrition values per serving: 190 calories (13 percent from fat), 3 g fat (1 g saturated), 27g carbohydrates, 2 g fiber, 14 g protein, 80 mg cholesterol 363 mg sodium.