Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         chicken stock
     1/4  cup           rice
   3      tablespoons   fresh lemon juice
   3      whole         eggs
                        salt
                        black pepper
                        paprika

Preparation:

Bring chicken stock to a boil. Add rice and simmer 20 minutes. Beat eggs with lemon juice until thick. Beat in 1/4 cup hot chicken stock. Over low heat, slowly beat egg mixture into chicken-rice soup. Cook two to three minutes, until soup thickens slightly. Be very careful not to boil. Season to taste and serve at once.