 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble. 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 |
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.
|
|