Make chicken broth and heat to boiling, add rice. Simmer covered about 20 minutes. Remove from heat and set aside.
In a bowl, beat egg whites until stiff, add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat but to avoid curdling do not allow soup to come to a boil. Serve immediately.
