6 cups chicken broth
1/2 cup uncooked long grain rice
1/4 cup freshly squeezed lemon juice
Heat chicken broth to a boil and add rice.
Cover, reduce heat and cook rice about 20 - 30 minutes or according to package instructions.
Beat eggs until frothy.
Slowly add lemon juice to eggs while beating constantly.
Allow soup to stop cooking and cool for a few minutes.
Pour a ladle of the hot broth into the egg mixture while beating constantly.
Continue doing this a ladle at a time, until egg mixture is hot and then add the rest of the soup.