Heat chicken broth, rice and salt to boiling in a 3
quart saucepan, stirring once or twice, then reduce
heat. Cover and simmer until rice is tender, about
14 minutes. Mix eggs and lemon juice. Stir 1/4 cup
of the hot broth into egg mixture, then stir into broth
in saucepan. Cook and stir over low heat until
slightly thickened, 2 to 3 minutes. Do not boil or
eggs will curdle. Garnish each serving with parsley.
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