chicken broth, if condensed canned dilute 2 cans water to 3 cans soup
raw rice ( not minute or boil in bag )
Combine: broth salt & rice bring to a boil, turn down heat & simmer 'til rice is done. apprx: 15 minutes
Beat eggs in medium mixing bowl, add lemon juice & 2 cps. hot broth, beat 'til well combined.
Add that mixture to the broth in pan in slow stream beating as it's added. Cool & chill.
Pour into soup tureen or individual soup bowls & garnish with sliced lemon.