Ingredients
8 cups chicken stock or broth (canned or homemade)
1 cup uncooked long-grain white or brown rice
2 to 2½ cups cooked chicken, skinned, boned and coarsely chopped or shredded
2 large eggs, separated
¼ cup lemon juice
2 Tbsp. finely chopped parsley
Salt and pepper to taste
Preparation
