4 tsp. low sodium chicken bouillon
4 c. water
1/2 c. uncooked rice
3 eggs
1/4 c. bottled lemon juice
Fresh parsley & lemon slices for garnish

In large saucepan, combine bouillon and water; bring to boil, stirring until bouillon dissolves. Add rice. Cover and simmer 25 minutes. In small bowl, heat eggs and lemon juice. Gradually stir about 1/2 cup of hot bouillon mixture into eggs. Then, add this to rest of hot soup. Garnish with parsley and lemon slices. Makes 4 cups, 118 calories each.