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Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 1/2 cup uncooked long-grain rice
• 1/3 cup fresh lemon juice
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons torn fresh basil

Description

Whisk Constantly As You Add The Egg Mixture To The Hot Soup So That The Egg Thickens But Doesn't Scramble.

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