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Lemon Chicken Soup with Rice - Makes 5 servings.

• 1/2 cup Arborio rice
• 2-4 Tbsp. chopped fresh dill (or 1 tsp. dried dill)
• 1 large egg
• Juice of 1 to 2 lemons (about 1/4 cup)
• 2 Tbsp. cold water
• Salt and freshly ground black pepper, to taste
• 1 pound skinless chicken legs or bone-in skinless chicken breast
• 1 medium onion, halved
• 5 cups fat-free, reduced-sodium chicken broth
• 1 Tbsp. olive oil
• 1 small leek, white part only, halved lengthwise and thinly sliced

Place the chicken and onion in a deep, heavy saucepan. Pour in the broth, bring to a boil and reduce the heat. Partially cover the pan and simmer the broth for 20 minutes. Remove the chicken and set aside. Discard the onion. Reserve the broth.

Line a large strainer with two sheets of paper toweling and place it over a bowl. Strain the broth, tilting the strainer as needed to help the broth drain. Set the strained broth aside.

Heat the oil in the saucepan over medium-high heat. Sauté the leek until it is limp, about 3 to 4 minutes. Pour in the broth. Add the rice and dill. Bring to a boil, reduce the heat to a simmer and partially cover the pot. Cook for 15 minutes or until the rice is tender. Remove the pot from the heat.

Meanwhile, pull apart the chicken, discarding the bones.

Place the egg in a mixing bowl and beat well. Whisk in the lemon juice and 2 tablespoons of cold water. While whisking, very gradually pour 1 cup of the hot soup into the egg mixture (this will prevent the egg from solidifying). Add the beaten egg back into the larger soup pot, whisking gently. Add the chicken. Season with salt and pepper.

Return the pot to medium heat. When the soup is hot (but not boiling) divide it among bowls and serve.

Per serving: 252 calories, 7 g total fat (2 g saturated fat), 22 g carbohydrate, 24 g protein,
2 g dietary fiber, 635 mg sodium.