1

In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in chicken.
Remove from heat and set aside.

2

In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until
smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly.
Remove from heat and set aside.

3

In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture.
Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly.
Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4

Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.