Avgolemono

2 tsp olive oil
1/2 c chopped onion
3 garlic cloves minced
6 1/2 c of chicken broth
1/2 c uncooked long grain rice
1/3 c lemon juice
2 tsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
1 large egg, lightly beaten
2 c shredded chicken (8 oz)
2 tbsp. chopped parsley
2 tbsp. torn basil

whisk constantly as you add the egg mixture so that the egg thickens but doesn't scramble

Heat dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and garlic-saute 2 minutes. Add chicken stock and bring to a boil. Stir in rice; reduce heat and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a bowl stirring with a whisk. Slowly pour egg mixture into broth stirring constantly to prevent scrambling. Add chicken to broth mixture. Cook until mixture thickens and rice is done-about 3 minutes. Top with herbs

Serving Size: 4 servings about 1 1/2 cups