LEMON CHICKEN RICE SOUP
Steps:
- Bring chicken broth, bouillon cube, rice, carrots, celery and onion to a boil. Cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove from heat. In a small saucepan, melt butter and stir in flour until smooth. Gradually add broth mixture, cook until slightly thickened, stirring constantly. In a small bowl, beat the eggs until frothy. Gradually add to thickened broth. Add lemon juice. Heat gently until soup thickens enough to coat a spoon-- do not boil!
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