8 cups chicken broth
1/2 cup rice
3 eggs
2-3 tbsps lemon-juice
Salt
Pepper
Parsley flakes
In large Saucepan bring chicken broth to boil. Add rice and cook until tender.Drain excess chicken broth from rice and set aside. Put eggs and lemon juice into blender, and process until frothy. Slowly pour the hot chicken broth into the egg mixture while processing. Pour into sauce-pan with rice. Cook over low heat until thoroughly heated. Season to taste with salt and pepper. Serve immediately. Garnish with parsley flakes. Makes 6 to 8 servings.
