Ingredients:

• 2 cups low-sodium chicken stock
• 2 cups water
• 1 tablespoon corn starch
• 1/4 cup long-grain rice, uncooked
• Salt and pepper, to taste (optional)
• 1/4 cup lemon juice
• 2 eggs

Nutrition Facts label calculated without added salt.

Directions:

1. In a large saucepan, combine stock, water and corn starch and bring to boiling. Stir in rice and cook, uncovered for 20-25 minutes or until rice is tender.
   
2. Add salt and pepper to taste.
3. Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.