1 chicken
1 chicken bouillon cube
1 c. UNCLE BEN'S® converted rice
2 cans undiluted cream of chicken soup
2 eggs
2 lg. lemons

Place chicken in pan and cover with water. Boil 1 1/2 hours. Take out chicken, strain broth back into pan. Take chicken off bones and cut it up into pieces. Into broth add bouillon and rice. Cook until rice is tender. Add chicken and undiluted soup and stir until dissolved. Beat eggs and juice of lemons together in a bowl. Add 1 tablespoon of hot broth to egg mixture at a time until eggs are warm. (If you add too much hot broth at a time it will curdle eggs). Then add to soup and cook a few more minutes.