1/2 c. rice
6 c. chicken broth (I use bouillon cubes + water)
3 tbsp. flour
1 c. milk
3 eggs, beaten
Juice of one lemon
1 tsp. salt (omit salt if using bouillon cubes)

Cook the rice in the chicken broth or bouillon until the rice is cooked (20-25 minutes). Add the flour to the milk; cover and shake until the flour is dissolved. Add this mixture to the broth.

Cook and stir soup until boiling and thickened somewhat. Let broth cool slightly, then add beaten eggs, lemon juice, and salt. Bring soup back to a boil, stirring frequently. Serves 6.