Chicken, Lemon and Rice Soup

• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 4 cups chicken stock
• 2 boneless chicken breasts, coarsely chopped
• 1/3 cup rice
• 2 eggs
• 1/3 cup lemon juice
• 2 tablespoons fresh parsley

Step 1
Heat oil in large pot, cook onion, stirring until it softens. Add stock, chicken and rice; bring to a boil.
Reduce heat; simmer uncovered, about 20 minutes or until rice is tender.

Step 2
Whisk eggs and juice in small bowl until smooth. Gradually whisk 1/2 cup hot soup into egg mixture,
then stir warmed egg mixture back into soup

Step 3
Serve bowls of soup sprinkled with parsley.