Chicken, Lemon And Rice - cooking recipe

Ingredients

2 tsp olive oil
1 small onion, finely chopped
4 cups chicken stock
14 oz boneless skinless chicken breasts, coarsely chopped
1/3 cup white short-grain rice
2 None eggs
1/3 cup lemon juice
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

Heat oil in large saucepan on medium-high heat. Cook onion, stirring, until soft. Add stock, chicken and rice; bring to a boil. Reduce heat to low; simmer, covered, about 20 mins or until rice is tender.
Whisk eggs and lemon juice in medium bowl until smooth. Gradually whisk 1/2 cup hot soup into egg mixture then stir warmed egg mixture into soup.
Serve bowls of soup sprinkled with parsley.