This is a nice, creamy soup with easily digestible protein.

This is how I do it. It doesn't need to be exact.

8 cups chicken broth (8 oz per cup = 64 total oz)
1/3 cup fresh lemon juice - ish
1 teaspoon or more of parsley (mostly for color)
2 cups basmati rice
1 lemon rind grated (optional)
3 egg yolks

1. In a large pot (I use a 4 quart pan), place 1/2 the broth.
2. Bring the broth to a boil while you clean and strain 2 cups of rice.
3. Take the 3 eggs and divide the whites from the yolk (reserve the whites for another meal in the fridge).
4. Whisk the three yolks together in a medium to small bowl.
5. Pour about a cup of the boiling broth into the whisked eggs and keep whisking, until incorporated.
6. Put the cooked yolks aside. It's necessary to reserve the cooked yokes until you are almost done.
7. Place the rice in the remaining boiling broth and stir occasionally for around 20-minutes-ish. You want the rice cooked to the consistency you want it to be at the end of the process. Add more broth if needed during the cooking process.
8. While the rice is cooking, add the finely grated lemon rind and lemon juice to taste. I use the
   squirt bottle of lemon juice with a couple of good squeezes.
9. As the rice is finishing, add the remaining broth and stir (to cool down the soup).
10. Taste test the lemon flavor now that the soup isn’t as hot. Add lemon juice as needed.
11. Finally, add the cooked egg yolks and swirl them into the batch of your completed lemon soup. It should take on a creamy look.

Options:
• This lasts in the freezer for up to 2 months.
• You can add chicken meat.
• You can add white pepper.

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