1 (10 3/4 oz.) can condensed chicken broth
1/2 c. rice
1 (8 oz.) pkg. cream cheese
2 eggs
2 tbsp. lemon juice
1/2 tsp. grated lemon rind

Bring broth to boil, add rice. Cover, simmer 20 minutes. Remove from heat. Combine softened cream cheese, eggs and lemon juice, mixing until well blended. Gradually add to broth, stir constantly until smooth. Stir in lemon rind, heat thoroughly. Eight 1/2 cup servings.