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1. Add chicken broth, uncooked rice, and salt to large sauce pan, or stockpot.
2. Bring to gentle boil over medium high heat.
3. Reduce heat to low and simmer 15 minutes.
4. Add eggs and lemon juice to small bowl. Whisk lightly to combine.
5. Stir several tablespoons broth into egg mixture. Stir to combine.
6. Add egg mixture to stockpot.
7. Cover stockpot and simmer several additional minutes.
8. Do not let soup boil.
9. Garnish individual soup servings with fresh parsley, chives, or mint.
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