1 quart (4 cups) chicken broth
2 skinless, boneless chicken-breast halves (about 2/3 pound), diced
cup (uncooked) long-grain rice
cup fresh lemon juice
Salt and pepper, to taste
Heat the broth over medium-high heat in a large soup pot. Add the chicken and rice, cover the pot, and cook for 15 minutes. (If necessary, reduce heat to keep from boiling over.) While the chicken mixture cooks, beat the eggs lightly in a medium bowl. Add the lemon juice, and whisk well.
When the chicken is cooked through and the rice is tender, remove soup from the heat. Use a glass measure to remove about 1 cup of broth from the soup, and slowly drizzle the broth into the egg mixture, whisking constantly.
Place the soup back over low heat, and, stirring constantly, add the egg mixture to the soup pot. Cook and stir about two minutes to thicken slightly. (Do not allow the soup to boil.) Season with salt and pepper, to taste. Remove from heat, ladle into bowls, and serve.
@Recipe nutrition:Nutrition values per serving: 215.5 calories (24 percent from fat), 6 g fat (2 g saturated), 16 g carbohydrates, trace amount fiber, 24 g protein, 729 mg sodium.