1. In a large heavy bottomed pot or dutch oven, heat oil over medium heat. Add onions, carrots, celery, salt and pepper and saute for 3-5 minutes or until onions are translucent and veggies are slightly tender.

2. Then, add chicken stock and bring to a boil. Once boiling, remove 1-2 cups of broth and set aside.

3. Add in Near East Original Rice Pilaf flavor and shredded chicken. Reduce heat to a low-medium simmer, cover and cook for 20-25 minutes or until rice is tender and stock has thickened.

4. Meanwhile, in a medium mixing bowl, add eggs and egg yolk and whisk well. While whisking vigorously add the lemon juice, then carefully ladle in 1-2 cups of the hot chicken stock from the pot.

5. Once the rice is tender, add the egg and lemon mixture directly into the pot. Stir to combine.

6. Serve and garnish with fresh parsley or dill and enjoy!