Avgolemono

Ingredients

• 2 tablespoons torn basil fresh
• 0.5 teaspoon pepper black freshly ground
• 8 ounces chicken breast shredded cooked
• 2 teaspoons cornstarch 
• 1 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 3  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 6.5 cups lower-sodium chicken broth fat-free
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 0.5 cup rice long-grain uncooked
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and garlic; saut 2 minutes.
4. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes.
5. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk.
6. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.