3 cans (13 3/4 oz.) chicken broth
4 tbsp. or cubes chicken bouillon
1/3 c. rice
3 eggs
3 tbsp. lemon juice
1 lemon (slices)

In large saucepan combine broth, bouillon and rice. Cover and cook until rice is tender, about 20 minutes. Beat eggs in mixer for about 3 minutes until thick and lemon colored. Gradually beat in lemon juice. Slowly blend in half of hot chicken broth.

Return mixture to saucepan. Heat over low heat until mixture becomes creamy and hot. DO NOT BOIL - or mixture will curdle. Garnish with fresh lemon juice.