6 c. canned chicken broth
1/2 c. long grained regular rice
3 egg yolks
1/4 c. lemon juice
Chopped parsley

Pour broth into pot and bring to boil. Pour in rice; reduce to simmer and cover. Cook for 25 minutes or rice is tender. Whisk egg yolks and lemon juice together in small bowl. Pour into soup and stir together. Heat together. Serve garnished with parsley and lemon slices.