Chicken lemon and rice

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Ingredients: 
  • 2 teaspoons olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 litre (4 cups) chicken stock*
  • 400g chicken breast fillets, chopped coarsely
  • 1/3 cup (65g) white short-grain rice
  • 2 eggs
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Preparation: 

Preparation time 10 minutes, cooking time 35 minutes

1. Heat oil in large saucepan, cook onion, stirring until soft. Add stock, chicken and rice, bring to a boil. Reduce heat, simmer, covered about 20 minutes or until rice is tender.

2. Whisk eggs and juice in small bowl until smooth. Gradually whisk ½ cup hot soup into eggs mixture then stir warmed egg mixture into soup.

Serves 4, per serving 8.4g fat, 1099kj (263 cal)

 

 * We suggest you make your own stock for this recipe. (stocks link)