Step 1: Place chicken broth in a 4- to 6-quart soup pot. Bring to a boil.|Add rice, cover and simmer for 20 minutes.|When rice is cooked, remove pot from heat.|Place eggs in a bowl and beat well. Beat in lemon juice.|While continuing to beat eggs vigorously, ladle out about 1 cup of chicken broth and beat it into the eggs. Pour egg and broth mixture back into the pot. |Return pot to heat and stir while broth thickens, but do not let it boil. Ladle into bowls and serve.

Step 2: 7 min|||37-42 min|6-8 servings