Add broth and rice to large saucepan and bring to a boil.

Reduce heat, cover and simmer for 15-20 minutes.

Stir in chicken.

Remove from heat.

Then, in a small saucepan, melt butter and stir in flour until smooth.

Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.

In a small bowl, beath the eggs until frothy.

Gradually beat lemon juice and 2 cups of thickened broth into the large pot of soup.

Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.

Heat gently until soup thickens enough to coat a spoon - do not boil.