Lemon Chicken And Rice Soup

• 1 tablespoon olive oil
• 1 brown onion, finely diced
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 2/3 cup brown rice
• 2 skinless chicken breasts, cut into thin strips
• 2 eggs, lightly beaten
• 3 tablespoons lemon juice (1 lemon)
• 1/4 bunch coriander, chopped

1. Heat a large saucepan over medium heat, add oil and onion, cook for 2 minutes, stirring occasionally.
2. Add carrot and celery, cook for 5 minutes, stirring occasionally, season to taste.
3. Add 2 litres of water and bring to a simmer. Simmer for 10 minutes.
4. Add rice and cook for 45 minutes, or until tender.
5. Add chicken and cook for 2-3 minutes until cooked through.
6. In a medium bowl, whisk the lemon juice into the eggs. Slowly add about a cup of the liquid from the hot soup to the egg mixture while whisking. Pour the egg mixture into the soup, while stirring until fully incorporated.
7. Season further with salt and pepper, to taste.
8. Serve, and garnish with chopped coriander.

olive oil, brown onion, carrot, stalks celery, brown rice, chicken breasts, eggs, lemon juice, coriander

Taken from www.food.com/recipe/lemon-chicken-and-rice-soup-436263 (may not work)