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Lemon Chicken Rice Soup

 6 c. chicken broth
1 chicken flavor bouillon cube or 1
tsp. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
2 tbsp. margarine or butter
2 tbsp. flour
3 eggs
3 tbsp. lemon juice
Salt & pepper to taste
Lemon slices (opt.)
Sliced green onions or parsley (opt.)

In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat. In small saucepan, melt margarine. Stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or parsley. Makes 7 (1 cup) servings.

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