2 boneless chicken breast halves, cooked
8 c. (2 qts.) chicken broth
1/2 c. raw long grain white rice
2 eggs
1/4 c. lemon juice (juice of two lemons)
salt to taste

Cut cooked chicken into 1" by 1/4" x 1/4" pieces. Bring the broth to a full boil and add chicken. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy (about 12 mins.). Remove from heat and keep warm.

Beat the eggs for 2 minutes, continue to beat as you add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over low heat, without boiling, until the soup thickens enough to coat a spoon. Taste for salt. Keep warm over hot water until ready to serve. Offer freshly ground pepper when serving.