Kids will love the creamy, lemony flavor. Short on time? Use a precooked chicken and canned broth. 

1  cup white rice

Salt

1  tablespoon butter

1  tablespoon flour

4  cups Basic Chicken Soup or 4 cups low-sodium chicken broth and 1 cooked 4- to 5-lb chicken, shredded

1  large egg yolk

2  tablespoons heavy cream

Freshly ground black pepper

Lemon juice, to taste1. 

In a medium saucepan, mix the rice with 2 cups water and a pinch of salt; bring to a boil. Reduce the heat to low, cover, and simmer about 15 minutes, or until the rice is cooked; set aside.

Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.

In a small bowl, beat the egg yolk, cream, another pinch of salt, and freshly ground black pepper. Add a few tablespoons of the simmering broth from the skillet and slowly whisk it in; add back to the skillet. Add the vegetables from the soup, if using soup instead of broth, then add the chicken to the skillet.  Reduce heat; add lemon juice. Taste sauce for seasoning; add more salt, pepper, or lemon juice to taste, if needed. Serve with the rice.