Here was my speedy soup version....
6 cups of water to 2 containers of condensed chicken stock (usually 1 container per 3 1/2 cups water, but I'm a rebel and don't follow directions).
Bring stock to a boil with the juice of one lemon.
Add 1/2 cup medium grain rice and cook for 15-20 minutes until rice is tender
In a separate bowl, beat 2 eggs (an immersion blender works great) To the eggs add some of the hot broth a little at the time so that the eggs will not curdle. Keep adding the broth until you have at least 2 cups of mixture (that's just what I do). Put the egg mixture back into the pot over very low heat. Stir gently for several minutes until the soup thickens. Do not allow the soup to boil, or the eggs will curdle.
It's as simple as that......Salt and pepper are all tat is needed. Oh, and more lemon if desired. Many people add pasta, celery, garlic, and onion to their soup. Me, I just keep it simple. I did add carrots one time as I had an abundance of them in my refrigerator.