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.