From the Kitchen of:  Bonnie
 

 

5	cups	Chicken broth
1/2	cup	Uncooked rice
3		Eggs
2	tbsp.	Lemon juice
		Salt
		White pepper
		Dill weed

• Heat chicken broth in a saucepan.  Add rice, cover and simmer until rice is cooked.

• Beat eggs and lemon jice together in a bowl.  Add 1/2 cup hot broth, 1 tablespoon at a time, to egg/lemon mixture, stirring constantly.

• Pour into chicken broth

• Season to taste with salt, white pepper and dill weed.

• Add chicken pieces if desired.

• Yield:  Four servings