Bring chicken stock to boil in saucepan.
Reduce heat and simmer 5 minutes.
Dissolve gelatin in water and add to hot stock, mixing well.
Remove from heat and let cool.
Cover and chill.
Stir soup gently and ladle into individual bowls.
Sprinkle each serving with shrimp, parsley and lemonjuice and top with a lemon slice.