Herbed Chicken & Rice (Low Sodium)

1 pound of chicken thighs, bone and skin removed
1 cup brown rice (uncooked measurement. It will fluff up & make more during the cooking process.)
2 eggs, lightly beaten
2 carrots, chopped
2 stalk celery, diced
2 cups french cut green beans
I like to add fresh/dry herbs like oregano, basil, thyme, and rosemary. (1/2-1 tsp of each, depending on how herb-y you like it. It also helps cut down on the salt/sodium.)
Salt, pepper & water as needed
1 TBS Olive oil
1 lg onion, chopped
***
I did not put salt in the recipe measurements. You can add that yourself when you are making it.

Directions

In a pot, bring water to a boil and cook rice to specifications on package.

1. Over medium-high heat, add olive oil and onions, Carmellize. Add the chicken. Cook until no longer pink. Dump into a soup pot.
2. Add carrots, celery green beans and enough water to cover the veggies. Bring to a boil.
3. Scramble an egg, and drop it by little bits into pot like little strings. (Adds protien. You won't notice it.)

When Rice is finished cooking, add to the soup pot & mix.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.