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6 c. chicken stock
1 c. slivered cooked chicken (add more if you like)
1 large onion, chopped
1 Tbsp. butter
1 Tbsp. flour
2 egg yolks
1/3 c. fresh lemon juice

Put broth and chicken into a pan and heat. Meanwhile, saute onion
in a skillet. Add flour and spoon into hot soup, cook while whisking.

Beat yolks and add lemon juice to the yolks. Slowly add to hot
mixture, stirring constantly. Simmer until thickened, about 1-2
minutes (soup doesn't get very thick). Add cooked rice if desired.

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