6 c. chicken broth
1/3 c. rice, uncooked
1/2 c. celery, finely diced
1 c. chicken, cooked, cubed
2 tbsp. flour
3 tbsp. lemon juice (or more to taste)
1 cube chicken bouillon
1/2 c. carrots, finely diced
1/4 c. onion, finely diced
2 tbsp. butter
3 eggs
Salt and pepper to taste

In large pan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken. Remove from heat and set aside.

In small pan, melt butter and stir in the flour. Cook for 1 minute, stirring constantly. Gradually add in broth mixture and cook until thickened, stirring constantly.

In small bowl, beat eggs until frothy. Beat in lemon juice and 2 cups of thickened broth mixture. Slowly add egg mixture to broth mixture in large pan, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL.