1 lb. chicken breast, chopped
1 med. onion, chopped
3/4 c. chopped celery
1 carrot, chopped
3 qts. water
1/2 c. uncooked rice
2 egg yolks
2 tbsp. lemon juice
2 tbsp. seasoning salt or seasoned salt substitute

1. Cook chicken in water with onion, celery and carrot until tender. Add rice. Cook for 30 minutes.

2. Beat egg yolks in a bowl; add lemon juice and salt. Add some of the hot stock, beating constantly to keep from curdling.

3. Stir egg mixture into soup and heat. DO NOT BOIL. Serves 12.