Amount
Ingredient
Preparation



6
cups
chicken stock

rich



3
each
eggs

well beaten



1/3
cup
rice

(not instant)



1/3
cup
lemon juice

strained

 In a large sauce-pan bring to a boil the 6 cups of broth.  Add the  rice and simmer for about 2 minutes until tender.  Reduce the heat and  barely simmer. 

In a mixing bowl beat the eggs until they are light and  frothy and stir in the lemon juice.  Slowly add 2 cups of the broth to the  mixing bowl, beating constantly.  Stir the mixture gradually into the  remaining broth.  Reheat the soup before serving, but do not let it boil.