6 c. chicken broth
1 can cream of chicken soup
1 whole fresh lemon
1 1/2 to 2 c. cooked rice
1 or 2 beaten eggs (optional)
Salt and pepper to taste

Bring broth to a boil. Remove from heat, take some out and mix with egg when mixed. Pour egg and broth back in soup. Stir until egg is cooked. Add the juice and pulp from lemon, rice, salt, cream of chicken (optional) and pepper, garnish with parsley and serve while hot with a good bread.

You may add some chopped cooked chicken, if you like.