46 oz. chicken broth
1/4 tsp. salt
3 tbsp. lemon juice
1/3 c. uncooked rice
2 eggs, beaten
2 tbsp. chopped parsley, chives or mint

Heat broth, rice and salt to boiling. Reduce heat, cover and simmer for 15 minutes. Mix eggs and lemon juice. Stir 1/4 cup hot broth into egg mixture, pour back into pan. Cook and stir over low heat until slightly thick (2 to 3 minutes). Garnish with snipped greens.