2 cans chicken broth
1 medium skinless boneless chicken breast halves — (about 6
ounces) 1 small onion — peeled
2 whole cloves
1 medium carrot, peeled and cut into 2″ pieces
1 medium celery stalk, cut into 2″ pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives — for garnish
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 – 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.