Instructions:1. Bring chicken stock to a boil.
2. Add rice and simmer 20 minutes.
3. Beat eggs with lemon juice until thick.
4. Beat in 1/4 cup hot chicken stock.
5. Over low heat, slowly beat egg mixture into chicken-rice soup.
6. Cook two to three minutes, until soup thickens slightly.
7. Be very careful not to boil.
8. Season to taste and serve at once.
9. Garnish with chopped fresh mint leaves