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1 (32-ounce) carton chicken broth
1/2 cup uncooked rice
1 beated egg
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh dill weed
1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.
2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.
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