6 c. canned chicken broth
1/2 c. long grain rice (not converted or instant)
3 egg yolks
1/4 c. lemon juice
Salt and pepper to taste
Sliced fresh lemon
Parsley, chopped

Bring broth to full boil. Add rice and simmer. Cook for 25 minutes. Whisk yolks and lemon juice together in a small bowl until combined. When rice is done, remove from the heat and slowly ladle 2 cups hot broth into egg and lemon mix, stirring constantly. Return to the soup mix but do not boil. Serve hot or cold.