Chicken Lemon Rice Soup

Wow! This one was good!

6 cups chicken broth (made the day before from 4 x drumsticks, onion, carrots, celery, peppercorns, and a dash of rice vinegar in 8c water)
1 chicken bouillon cube
1/3 c rice, uncooked
1/3 c carrots diced
1/3 c celery diced
1/4 c onions finely chopped
1 cup chicken, finely chopped (or shredded. I used 3 of the drumsticks from making the broth)
2 tbsp butter
2 tbsp flour
3 eggs
4 tbsp lemon juice. (used freshly squeezed)
salt to taste (I used 1tsp)

1. In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
2. Bring to a boil
3. Reduce heat, cover, and simmer for 20 minutes or until rice and vegetables are tender.
4. Stir in chicken
5. Remove from heat
6. In a small saucepan, melt butter and stir in flour until smooth.
7. slowly add 2 c of broth mixture and cook, whisking, until thickened and smooth.
8. In a bowl, beat eggs lightly. Temper with broth.
9. beat lemon juice and flour mixture into the large pot of soup.
10. slowly add the tempered egg mixture into the large pot of soup. (Tempering them first, and adding them slowly will prevent cooked chunks of egg in the soup.)
11. heat gently until the soup thickens a bit — not quite to a boil.
12. Salt and pepper (I didn’t use pepper) to taste. Garnish with lemon, parsley, or green onions. (optional)

(Original recipe from food.com, but somewhat modified.)