Instructions: Bring the chicken stock to a boil over high heat. Add the rice and simmer, uncovered for about 15 minutes. Reduce heat to low.

Beat the eggs with a whisk until frothy. Add the lemon juice and 1/4 cup of the hot broth. Slowly pour the mixture into the broth, stirring constantly.

cook over low heat for 5 more minutes. Soup should be thick enough to coat a spoon. Do not boil. Season with salt and garnish with mint.

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