Ingredients:

6 c. chicken broth
1 chicken flavored bouillon cube
1/3 c. uncooked white rice, regular, not quick cooking
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 T. butter or margarine
2 T. flour
3 eggs
3 T. lemon juice
Salt and pepper
Lemon slices
Chopped parsley

Directions:

In large saucepan, combine first six ingredients. Bring to a boil, reduce heat. Cover and simmer 20 minutes or until rice and vegetables are tender. Stir in cubed chicken and remove from heat.

In small saucepan, melt the margarine and stir in the flour to make a paste. Cook over medium heat, stirring constantly until smooth and bubbly. Stir in 2 cups of the broth mixture and cook until slightly thickened, stirring constantly.

In small bowl, beat eggs until light and foamy, gradually beat in lemon juice and the thickened broth mixture from the small saucepan. Slowly, add this back to the mixture in the first (large) saucepan stirring constantly.

Heat gently until soup thickens enough to coat spoon, stirring frequently. Do not boil. Salt and pepper to taste. Garnish with lemon slices and parsley if desired.