There are two ways to make this recipe. The way my mother in law does it is to use Campbell's Chicken rice soup, and not add any extra rice. If you want to add your own rice, just use chicken broth and cook 1/2 cup of rice to add to the mix. This soup is simple, quick and easy, but tastes you spent all day in the kitchen. My kind of recipe.

6 c. (3 cans) chicken and rice soup
3 egg yolks
1/4 c. lemon juice
Salt and pepper to taste, is best with freshly grated ground pepper
Thinly sliced lemon, opt. for garnish

Pour soup into a pot and add water according to the directions on the can. Bring to a boil. (If using chicken broth, add uncooked rice directly to the broth and cook it in the broth). While soup is cooking, whisk egg yolks and lemon juice together.

When soup is hot, add 2 cups of the soup to the egg yolk and lemon juice mixture and whisk until well blended. Then add this mix back to the soup. Again heat soup on medium heat until steaming hot. Do not let it boil.

Garnish with lemon if desired and serve. (Can also be refrigerated and served cold as a summer soup).