Cook the jasmine rice according to package instructions and set aside (to make a richer soup, cook this with bone broth instead of water).
In medium sized soup pot, over medium heat, add coconut oil and asafetida and sauté powder for 2-3 minutes, until you smell garlic and onion flavor. Add bone broth; bring to a boil, reduce to a simmer.
Combine lemon juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken and cooked rice to broth mixture; cook until mixture thickens (about 3 minutes). Top with parsley and basil.