1. Heat the broth and rice in a large saucepan to boiling. 2. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. 3. Add the chicken. 4. Remove the soup from heat and cover. 5. Whisk the eggs and lemon juice in a medium bowl until frothy. 6. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. 7. Slowly stir the warmed eggs into the soup. 8. Ladle into bowls and serve immediately with a slice of lemon, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
