|Lemon juice||3 Tablespoon|
|Canned chicken broth||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Cooked rice||5 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
Beat the egg yolk with lemon juice.
Heat the soup with water and add rice.
Slowly add a little hot soup to the egg-lemon mixture and then pour it back into the soup.
Season to taste and decorate with chopped parsley.