Greek Lemon Chicken Soup

1/2 c fresh lemon juice
8 c chicken broth
1/4 t black pepper
1 medium carrot, shredded
1 c chopped cooked chicken
1/2 c rice (minute rice)
4 egg yolks
1 T of light sour cream
1 can cream of chicken soup

In a large saucepan, combine chicken broth, lemon juice and pepper. Bring to a boil. Add rice and carrots. Reduce heat and cover; simmer 25 minutes until rice and carrots are tender. Remove 1/2 c soup and whisk in egg yolks, stir back into soup. Whisk in the sour cream. Add chicken and heat through. Do not boil.