8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

In a large pot, combine the chicken broth, lemon juice, carrots, onions,
celery, soup base, and white pepper. Bring to a boil on high, then simmer
for 20 minutes. Blend the butter and the flour together. Then gradually
add it to the soup mixture. Simmer for 10 minutes more, stirring
frequently. Meanwhile, beat the egg yolks until light in color.
Gradually add some of the hot soup to the egg yolks, stirring constantly.
Return the egg mixture to the soup pot and heat through. Add the rice and
chicken. Ladle hot soup into bowls and garnish with lemon slices.

Makes 16 servings.