Chicken Soup with Rice

4 cups chicken stock

1/2 cup rice, washed, drained

1 chicken breast, diced

Salt

Pepper

Sauce:

2 egg yolks

3 tbsp lemon juice

Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 30 minutes.In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.Before serving sprinkle chopped fresh parsley on top.* Don't boil the soup after adding the sauce, it may curdle.