1 lg. can chicken broth
1/4 can water
1 tsp. salt
1/2 lb. Rosemarino (or UNCLE BEN'S® Long Grain Rice)

3 eggs
1/4 c. lemon juice

Mix in large mixing bowl with mixer. Set aside.

Bring to boil broth, water and salt. Slowly add Rosemarino and boil for 5 minutes. Remove from hot burner. With soup ladle slowly add broth to sauce mixing well with mixer until most of broth is mixed. Slowly put back into pan stirring frequently with wooden spoon about 1 minute so it doesn't curdle. Serves 4 to 6.