| chicken stock | |
| rice | |
| fresh lemon juice | |
| eggs | |
| Salt, to taste | |
| pepper, to taste | |
| paprika, to taste |
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.