Instructions: In a small saucepan, bring the broth to a boil. Reduce heat to low setting.

Add rice, cover and allow 5 minutes to warm the rice. Remove soup from heat, stir in egg yolk mixed with cream. Heat gently (heat diffuser plate can help), stirring gently until egg is tempered and cooked. Serve at once with maggi and offer the parsley and onion as a garnish.

Serving Ideas : Appetizer or starter; lunch with sandwich.

Save 4 grams of fat and about 200 calories by using the lowfat substitutes.

NOTES : This soup depends upon a full-flavored chicken stock or defatted broth. A soothing late night soup; good to sip when recovering from flu.

Leftover chicken breast, diced, may be added.

Its years old. We made this often enough. Its a good soup to serve when you just want a little comfort food, or you have a cold/flu. The original used an eggyolk and cream - I would have used evaporated milk. Low fat substitutes were not available then. Our LF pantry has plenty of soup. Add a little something extra and make it dance.

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