Ingredients
6 cups reduced-sodium canned chicken broth
1/2 cup rice
4 eggs
1/4 cup fresh lemon juice
Preparation
In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.
In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.
