On an unseasonably cool summer day, I was seeking something to make with a container of leftover rice from our recent Chinese take-out. Soup sounded like a logical choice. I love the traditional Greek egg, lemon, and rice soup that I have made from scratch many times, so I was intrigued by this quick and easy version. I wanted to make it a bit heartier, so I decided to add some chicken, as suggested by other cooks. I cut up a boneless chicken breast and sauteed it with olive oil in a small stock pot. Then I added a box of chicken stock and the leftover rice and gave it a stir. I let it simmer over low heat for a few minutes while I whisked the eggs and lemon juice together. Finally, I slowly added the mixture to the pot and stirred it all together. Voila! It was done. It wasn't quite as good as my scratch version, but it was very tasty. It came together quickly and, with the addition of the chicken, was a fine supper for two.