• 1-1/2 quarts chicken stock
• 2 boneless skinless chicken breast halves
• 1 cup quick cooking rice
• 1 Tbs. cornstarch
• 1/4 cup water
• 4 eggs
• 1 lemon, juiced, or 3 Tbs. bottled lemon juice
• 1/2 tsp. dried oregano

Combine stock and chicken in a covered saucepan and bring to a boil over medium-high heat. Remove cover, reduce heat to medium low and poach chicken 8-10 minutes or until cooked throughout. Remove chicken and shred it, reserving stock. Return chicken to stock and stir in rice. Cover pan and set aside. Combine cornstarch and water in a jar with a tight-fitting lid. Shake vigorously. Combine eggs, lemon juice and oregano in a bowl. Whisk to combine well. Whisk in cornstarch mixture. Very slowly whisk hot stock into egg mixture, leaving 1 cup stock in pan. Return egg mixture to saucepan and stir gently over low heat, until soup is thickened and creamy. Season with salt and pepper to taste.

Per serving: calories 330, fat 7.8g, 22% calories from fat, cholesterol 240mg, protein 36.1g, carbohydrates 26.3g, fiber 1.2g, sugar 1.9g, sodium 1281mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 1.3, Lean meat: 1.9, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 2.7

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.