(Terbiyeli Pirincli Tavuk Corbasi)

4 cups chicken stock
1/2 cup rice, washed, drained
1 chicken breast, diced
Salt
Pepper

Sauce:
2 egg yolks
2 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.