1 1/2 quarts chicken broth (boxed or paste works equally well)
1/2 cup white rice (this is actually too much for 2 people)
salt, to taste
1 skinless, boneless chicken breast, cut into matchsticks
3 tbsp. lemon juice
3 large egg yolks
1/2 cup Parmesan cheese
nutmeg, to taste
white pepper, to taste
flat-leaf parsley leaves, chopped, for garnish (I use a pinch of dried parsley)

In a large stockpot, bring the broth to a boil over high heat. Lower the heat, add the rice and salt, and simmer covered, for five minutes. Add the chicken and simmer for five minutes more. Taste for seasoning. (The soup can be prepared to this point several hours in advance).

In a large bowl, combine the lemon juice and egg yolks, and whisk to blend. Add half of the cheese (I add all of it) and whisk to blend. Set aside.

At serving time, add a ladle of warm (not boiling) soup to the egg mixture and whisk to blend. Pour the mixture back into the stockpot, whisking briskly until well blended. Add a grating of nutmeg and pepper, and taste for seasoning.

Serve in warmed shallow soup bowls, garnished with the remaining cheese and parsley.

Note: I once used a slice of Swiss cheese instead and it worked just fine. Precooked chicken and rice work great!

This soup is especially nice served with fresh steamed spring asparagus, crusty French bread, and of course white wine.

Submitted by: Bonnie Sandler