Healthy Recipe for Diabetes - Lemon Chicken Soup

Ingredients  (Serves 4)
12 ounces boneless, skinless chicken breasts
1 large onion, thinly sliced
2 celery stalks, chopped
1 large carrot, thinly sliced
6 black peppercorns
Strip of lemon zest
1 small bunch fresh dill or flat-leaf parsley
1/2 cup long-grain white rice
Juice of 1 lemon
2 eggs, beaten
Salt and pepper
Sprigs of fresh dill or flat-leaf parsley

Directions
1    Place the chicken breasts, onion, celery, carrot, black peppercorns, lemon zest, and dill or parsley into a large saucepan. Add 4 cups water and bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce the heat, and half-cover the pan with a lid, so the water just bubbles gently. Simmer until the chicken is cooked through, about 15 minutes.
2    Remove the chicken from the pan with a slotted spoon and set aside. Strain the broth through a large sieve into a clean pan, discarding the vegetables and flavorings.
3    Reheat the broth until boiling, then stir in the rice. Simmer gently until the rice is almost tender, about 8 to 10 minutes. Meanwhile, cut or tear the chicken into thin shreds, and mix the lemon juice with the beaten eggs.
4    Add the shredded chicken to the soup. Heat over medium heat until the soup almost starts to boil again. Remove the pan from the heat, and pour in the lemon juice mixture, stirring constantly. Season lightly with salt and pepper. Serve immediately,
garnished with sprigs of dill or parsley.

Nutrition Facts (Per serving:)
Calories - 225
Protein- 24g
Fat- 5g
Cholesterol- 157mg
Sodium - 78 mg