Lemony Egg Soup

Directions

1. 1
   In a large saucepan, bring the chicken stock, water, and rice to a simmer.
2. 2
   Cook until the rice is tender, about 20 minutes.
3. 3
   In a small bowl, beat the eggs until light yellow.
4. 4
   Whisk a few tablespoons of the soup into the eggs.
5. 5
   Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling.
6. 6
   Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes.
7. 7
   Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.