2 (13 3/4 oz.) cans chicken broth
1/2 c. aroz pasta or reg. long grain rice
3 lg. eggs
3 tbsp. lemon juice

1 cup soup equals 128 calories, 9 grams protein, 4 grams fat.

Heat broth and pasta and simmer about 15 minutes or until tender (add water, if necessary). In large bowl, beat eggs until well broken up; beat in lemon juice. Slowly pour 1/2 cup broth into eggs while beating. Add egg mix to remaining broth and cook over low heat, stirring constantly, until soup thickens enough to coat wooden spoon lightly. DO NOT BOIL. Remove from heat; garnish with lemon slice and parsley. To reheat use double boiler.