1. In a large saucepan, combine chicken broth, lemon juice and pepper. Bring to a boil, and add rice and the carrot. Reduce heat, and let simmer for about 25 minutes, until rice and carrots are tender. 2. Remove 1/2 cup soup and gradually whisk iit into the egg yolks. Stir the mixture back into the soup. Add chicken and heat through, but do not boil or eggs will curdle. 3. Serve soup warm, using the lemon slices as garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
