4 chicken broth
1/4 c. instant rice
3 eggs
3 tbsp. lemon juice
1 c. minced cooked chicken

Pour broth into 2-quart glass measure bowl. Cook on high 17 minutes. Add rice. Cover and let stand 5 minutes. Beat eggs until foamy. Beat in lemon juice. Gradually add cup hot broth to egg mixture beating constantly.

Stir egg mixture into remaining hot broth. Cook on high for 5 minutes or until soup is thicken. Stir every 2 minutes. Stir in chicken. Cook 1 minute. Serve in bowl garnished with a lemon slice.

4 servings. Cooking time 2 to 3 minutes.