Greek Lemon Soup

2 cans chicken broth

1 medium skinless boneless chicken breast halves -- (about 6

ounces) 1 small onion -- peeled

2 whole cloves

1 medium carrot, peeled and cut into 2" pieces

1 medium celery stalk, cut into 2" pieces

2/3 cup long-grain rice

3 large eggs

1/3 cup fresh lemon juice

1 tablespoon margarine or buttter

chopped fresh chives -- for garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle, then shred into thin strips; set aside.

Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 minutes until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.