adapted from Mediterranean Cooking
5 c. chicken or fish stock
1 c. long grain rice
3 tbsp finely chopped parsley
2 tbsp lemon juice
1 cooked chicken breast, shredded
Salt and pepper
1. Bring stock to a boil; add rice. Cover and simmer on low for 15 minutes, until rice is tender but not soggy. Remove from heat and let sit for 5 minutes.
2. Whisk together egg and lemon juice, then whisk in a little of the hot stock. Very slowly pour in the egg mixture, stirring constantly. Do not heat the soup or the egg will curdle.
3. Stir in the chicken and serve.
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