6 cups chicken broth
Lemon juice 1 / 4 cup
1 / 3 cup white rice
1 / 2 teaspoon salt
Bring broth to boil in large saucepan.
Add rice, cover and simmer for 20 minutes.
In a large bowl, whisk together the eggs.
Whisk lemon juice into the eggs.
Constantly whisk the egg and lemon mixture when you add the 2 cups of broth, without the rice.
Just before serving, and the mixture of eggs, lemon and stock the rest of the rice and chicken broth, whisking constantly while heating soup rather than a small burner. Do not boil eggs or soup to clot.
Let soup stand covered for 5 minutes burner.