Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      12 3/4 ounce  condensed chicken broth
   2                    soup cans water
   2      teaspoons     dried parsley
     1/3  cup           raw long-grain rice
   2                    eggs
                        juice of one fresh lemon

Preparation:

Combine the chicken broth, water and parsley. Bring to a boil. Add the rice. Cover and cook for 25 minutes.Meanwhile, beat the eggs well. Slowly add the lemon juice to the eggs while continuing to beat them. Slowly pour 1 cup of the hot soup into the egg mixture while beating. Slowly pour the egg and soup mixture back into the soup pot while stirring vigorously. Cook over very low heat for a few minutes, stirring constantly, until slightly thickened. Do not boil, as the mixture will curdle. The chicken-broth mixture can be made in advance and reheated, but do not add the egg and lemon-juice mixture until just before serving. This soup does not reheat well.