Ingredients
- 3 eggs
- 2 cans chicken broth
- 1 chicken breast (skinless boneless halves)
- 1 onion (peeled)
- 1 carrot
- 1 celery stalk
- 1 chives for (chopped fresh garnish)
- 3 quart saucepan
- 2 1/2 cups water to boiling over high hea reduce heat to low
- 3/8 cup lemon juice (fresh)
- 5/8 cup long rice (grain)
- 1 tablespoon margarine
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.