Egg and Lemon Soup

6 cups chicken stock
1/3 cup long-grain converted rice
1 teaspoon salt
3 large eggs
1/4 cup fresh lemon juice
1 cup cooked, shredded chicken
(about 1 whole skinned and boned chicken breast)
1/4 cup fresh parsley sprigs

Combine stock, rice and salt in large saucepan over high heat and bring to a boil. Reduce heat, cover and simmer 20 minutes. Set aside.

Beat eggs in medium bowl until frothy and pale yellow. Very gradually add lemon juice in slow, steady stream beating constantly to prevent the eggs from curdling. Stir 2 cups hot broth-rice mixture into eggs, whisking constantly. Gradually pour back into remaining soup. Place over medium heat and cook until slightly thickened, about 8-10 minutes, stirring frequently. Do not allow the soup to boil.

Remove from heat and stir in chicken and parsley.

Serving notes: This soup is equally successful served hot orcold. Either serve immediately or allow to cool then cover and refrigerate several hours or overnight when serving chilled.