Lemon Chicken Rice Soup

Here it is...the recipe for the soup I made last night. Kim and Sam liked it and so did we!

8 cups chicken broth
2 chicken flavored bouillon cubes
1/2 cup uncooked regular rice
1/2 cup thin sliced carrots
1/3 cup finely chopped green onion (The original recipe called for finely chopped celery but Andy is not too crazy about celery and I had green onion on hand so I substituted that instead.)
1/3 cup finely chopped white onion
1 1/2 cup cubed cooked chicken
2 tablespoons butter
2 tablespoons flour
3 eggs
2 tablespoons lemon juice
salt and pepper

1. In a large pot, combine chicken broth, bouillon cubes, rice, carrots, green onion (or celery) and white 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.

2. In a small saucepan, melt butter. Stir in flour. Cook one minute stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture. Cook until slightly thickened stirring constantly.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and two cups thickened broth mixture. Slowly add to large soup pot stirring constantly.

4. Heat gently until soup thickens. Do not boil. Add salt and pepper to taste.

Enjoy!