Instructions: Heat the oil in large saucepan and add the olive oil. Add the rosemary spikes and garlic and saute briefly until the garlic is golden.

Add the chicken or vegetable stock and skinless breasts of chicken and bring to the boil. Add the rice and simmer for 15 minutes or until the rice is tender. Remove the chicken and carefully shred the chicken then return the shredded meat to the soup.

In a mixing bowl, whisk the eggs with the lemon juice and lemon zest. Pour a cup of the hot stock from the soup into the egg mixture and continue whisking until combined. Remove the soup from the heat then pour the entire egg mixture into the hot soup. Whisk the soup well to combine then add the parsley and serve immediately.

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