1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender. Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup. Add chicken and heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.
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