Created by TwisSis on July 2, 2016
Step 1: Put the broth & rice in a lrg saucepan & bring to a boil. Reduce to a simmer, cover & cook for 15 min or until the rice is cooked. Add the shredded chicken, remove the soup from heat, cover & set aside.
Step 2: Whisk the eggs & lemon juice in a med bowl until frothy. Slowly add about 1 cup hot chicken broth to the lemon & eggs, whisking continually. Then slowly stir the warmed eggs into the soup.