Chicken with rice soup

Ingredients

1 Chicken - boiled

10 cups Chicken Broth

2 Table spoon Parsley - chopped

2 Table spoon Lemon Juice

21 cup Milk

2 tbsp Corn Flour

1 cup Basmati Rice

6 Egg Yolks

Preparation

Wash rice well and drain. In a deep pan, heat 1 cup water over medium heat. Bring to boil. Add rice and stir. Add salt and leave until water is absorbed and rice is done.
Take out strips from chicken flesh with your fingers. Set aside. Heat chicken broth in a large pan and bring to boil.
While broth is getting to boil, mix corn flour, milk and egg yolks and whisk well. Put in a heatproof bowl and put in a pan of hot water.
Add broth gradually and whisk well in milk mixture. Bring to boil, then immediately reduce heat and simmer for 3-4 minutes. Make sure soup doesn't form any clumps.
Add chicken strips, parsley and lemon juice and stir. Serve immediately.