Heat dressing in large saucepan on medium heat. Add vegetables; cook 5 to 7 min. or until crisp-tender, stirring frequently.
Add water, rice and bouillon; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Whisk eggs and lemon juice in medium bowl until blended. Ladle 1/2 cup of the hot soup into egg mixture; mix well. Gradually add to remaining soup in saucepan, stirring constantly.
Add chicken; cook on medium heat 3 to 5 min. or just until heated through, stirring frequently. (Do not let soup come to boil.)
Substitute 1 rinsed 15-oz. can chickpeas (garbanzo beans) for the chicken.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.