Chicken, lemon and rice soup
2 tsp olive oil
80g brown onion, finely chopped
1 litre chicken stock
400g chicken breast fillets, chopped coarsely
65g Arborio rice
80ml lemon juice
2 tbsp finely chopped fresh flatleaf parsley
Heat oil in large saucepan; cook onion, stirring, until it softens.
Add stock, chicken and rice; bring to the boil.
Reduce heat; simmer, covered, about 20 mins or until rice is tender.
Remove from heat.
Whisk eggs and juice in small bowl until smooth.
Gradually whisk ½ cup hot soup into egg mixture, then stir warmed egg mixture back into soup.
Serve bowls of soup sprinkled with parsley.