Egg Lemon Soup - cooking recipe

Ingredients

4 (10 1/2 oz.) cans condensed chicken broth
4 eggs
1 1/2 c. cooked long grain white rice
salt and pepper
juice of 1 lemon
lemon slices

Preparation

In large saucepan, heat the broth and season to taste with salt and pepper.
About 10 minutes before serving, beat together eggs and lemon juice until the eggs are light in color.
Remove 1/2 cup hot broth and stir into egg-lemon mixture, a little at a time.
Still stirring, add egg-lemon mixture to remaining broth, cautiously heat until eggs and lemon are evenly combined with broth.
Add cooked rice and serve immediately with garnish of lemon slices.
Serves 6.