2-3 chicken breasts, cubed
1-2 tablespoons fresh lemon juice
1/2 cup shredded carrots
1/2 cup onion, chopped
1/2 cup celery, sliced
1/4 cup butter melted
1/4 cup all-purpose flour
4 egg yolks
4 cups chicken broth
1-2 cups cooked rice

1. Combine your chicken, lemon juice, carrots, onions, celery and chicken broth in your 6 quart crock pot.
2. Cover and cook on low for 6-7 hours or high for 3-3 1/2 hours.
3. Mix together your butter and your flour, stir gradually into crock pot.
4. If you crock pot is not already on high, turn it on high.
5. Cover and continue cooking while you whisk your egg yolks until light in color in a medium bowl.
6. Take a ladle and pour some of your soup from your crock pot into your bowl while you continually stir.
7. Once it is fully combined, add into your crock pot and stir well. Cover and continue cooking for an additional 30 minutes.
8. Stir in your cooked rice and serve.

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