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Ingredients
  • SCALE 1x 2x 3x
  • Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
  • ½ to 1 cup finely chopped carrots
  • ½ to 1 cup finely chopped celery
  • ½ to 1 cup finely chopped green onions
  • 2 garlic cloves, finely chopped
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup rice
  • Salt and pepper
  • 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
  • ½ cup freshly-squeezed lemon juice
  • 2 large eggs
  • Fresh parsley for garnish (optional)
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