Ingredients
Method
1.Bring stock to the boil in a large saucepan. Add rice; simmer for 10 minutes or until rice is just cooked. Season to taste with salt and pepper and add the parsley.
2.Meanwhile in a medium bowl whisk whole eggs until frothy. Gradually add half of the juice and a ladleful of the warm stock. Return to the soup and stir vigorously until the soup thickens. Remove from heat before the yolks curdle. Taste for seasoning and sharpness; add remaining lemon juice as desired. Serve immediately.
To make a heartier dish, just add 2 roughly chopped chicken breasts along with the rice.
Note
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