Photo: Sang An; Styling: Philippa Brathwaite
Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.


Serves 4 (serving size: about 1 1/2 cups)
Total time: 37 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 21 Minutes
Total: 37 Minutes

Nutritional Information

Calories 269
Fat 7 g
Satfat 1.5 g
Monofat 3.5 g
Polyfat 1.1 g
Protein 25.4 g
Carbohydrate 25.7 g
Fiber 1.1 g
Cholesterol 116 mg
Iron 2.1 mg
Sodium 541 mg
Calcium 54 mg


2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
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


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.