Ingredients:
• 3 cups chicken stock
• 2 ½ cups EASIYO yogurt
• grated rind of one lemon
• 1 tbsp cornflour
• 1 tbsp lemon juice
• 3 tbsp water
• salt to taste
• 2 egg yolks, beaten
• ground black pepper to taste
• ½ cup cooked chicken meat, chopped
• ¼ cup long grain rice,
• 3 tbsp parsley, chopped


Method:
Put the stock in a large saucepan with the lemon rind and juice.
Add seasoning. Bring to the boil.
Add rice to the boiling stock.
Reduce the heat, cover and simmer until the rice is tender.

Pour the yogurt into a separate saucepan and whisk until it is liquid.
Combine the corn flour and water and mix with the yogurt.
Beat in the egg yolks. Heat the mixture slowly to boiling, stirring in one direction only until it thickens.
Gradually add the chicken soup to the yogurt mixture, stirring constantly.
Add the chopped chicken.

Season to taste, and add extra lemon juice if more bite desired.
Reheat if necessary.
Just before serving, stir in the parsley.


Variations/Comments:
Keep in mind that there are many varieties of lemons.
Some are much juicier and tarter than others.
Yogurt will not curdle in this soup as it has been stabilised by addition of egg.


SERVES 4-6