Greek Egg-Lemon Soup

This traditional Greek soup is delicious and very filling without being too calorie dense. It is really creamy without adding a drop of actual cream. It is the perfect comfort food. Enjoy!

Ingredients
1/2 cup white long grain rice
6 cups chicken stock, the good stuff
EVOO, just a swirl in the pan
1 white onion
2 cloves of garlic
2 cups cooked chicken (just pull everything off a rotisserie chicken from the store, it makes the best chicken for this soup)
S&P to taste Fresh parsley, and plenty of it
1 large egg
2 teaspoons corn starch
1/3 cup fresh lemon juice, (about 1.5 big lemons)

Directions
Saute the finely chopped onions and garlic in the olive oil until translucent. Add in the chicken stock and bring to a boil. Stir in rice and reduce heat to a simmer until just tender, about 15 min. Add in the chicken.

In another bowl, combine the lemon juice, S&P, cornstarch and egg. Whisk together until well blended and add to soup slowly so as not to scramble the egg. Finish with tons fresh parsley, cook for 5 more min and turn off. Serve with pitas and hummus.