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From allrecipes.com
8 c chicken broth
1/2 c fresh lemon juice
1/2 c shredded carrots
1/2 c chopped onion
1/2 c chopped celery
6 tbsp chicken soup base
1/4 tsp ground white pepper
1/4 c butter or margarine
1/4 c all-purpose flour
1 c cooked white rice
1 c cooked diced chicken
8 egg yolks
1. In a large pot combine the chicken broth, lemon juice, carrots, onion, celery, soup base, and white pepper.
2. Blend the butter and flour together. Gradually add it to the soup. Simmer 10 min, stir frequently.
3. Meanwhile, beat the yolks until light in color. Gradually add some of the hot soup to the yolks, stirring constantly. Return the egg mixture to the soup and heat through.
4. Add rice and chicken.
Calories 124 fat 6.6g. Cholesterol 110mg
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