8 Cups chicken broth
1/2 cup fresh lemon juice
1/4 tsp freshly ground pepper
1/2 cup uncooked basmati rice
1 medium carrot, shredded
4 egg yolks
1 cup chopped cooked chicken
1/2 cup chopped fresh spinach
1 lemon, thinly sliced for garnish

In a large saucepan, combine chicken broth, lemon juice and pepper.

Bring to a boil, and add rice and carrot. Reduce heat, cover, and simmer 25 mins., until rice and carrots are tender.

Remove 2 cups of soup and gradually whisk into egg yolks. Stir back into soup.

Add chicken and spinach and heat through. Do not let boil, or eggs will curdle.

Garnish each serving with thin lemon slices.