Lemon, Chciken, Rice Soup

This is a great soup adapted from a recipe I found online. Creamy without adding cream; it is very filling and definitely comfort food.

You'll need:

12 cups chicken broth (I used our homemade turkey broth)

2/3 cup rice, uncooked

2/3 cup small diced carrot

1 small onion, diced small

1 to 1.5 lbs chicken breast, diced (you can also use leftover cooked chicken)

4 tablespoons margarine or butter (obviously if you keep kosher you'll want margarine)

4 tablespoon flour

6 eggs

3 tablespoon lemon juice

salt and pepper to taste

chives, chopped or snipped or whatever :)

In a large soup pot, bring broth, rice, carrot and onion to a boil.

Reduce heat and simmer until the rice is cooked and the vegetables are tender.

Stir in the chicken, cook until the chicken is done and then turn off heat.*

In a small saucepan melt the margarine, add the flour and whisk until smooth.

Cook for a few minutes and then add 3 cups of the broth from the soup pot, a little at a time, stirring to combine. Cook until slightly thickened.

Meanwhile, beat the eggs well and add the lemon juice to them.

Add the thickened broth to the soup pot, a little at a time while stirring.

Add the egg, slowly, while stirring CONSTANTLY. Do not attempt if the soup is still boiling. You want the egg to add a creaminess; it isn't egg drop soup.

Heat the soup gently, stirring often. It will get thick enough to coat the spoon; that's good. Do not boil!

Add the chives (I like to stir them in but you might like to top each bowel with a tablespoon or so.)

Serve hot and enjoy!

* If you use cooked chicken add it when you take the soup off the heat.