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Horn & Hardart Chicken Soup "The Book of Lost Recipes: The Best Signature Dishes from Historic Restaurants Rediscovered" by Jaya Saxena From: "The Robert F. Byrnes collection of Automat Memorabilia, Manuscripts and Archives Division," at The New York Public Library 3/4 cup white rice 3 tbsp butter 1/2 lb chicken thighs, chopped 2 egg yolks 1 gal. chicken stock 3 tbsp cornstarch 2 tbsp salt Dash white pepper Cook the rice until done, and set aside. Heat the butter in the bottom of a large stockpot over medium heat. Add the chopped chicken meat and cook until almost done, about 8 minutes. Meanwhile, beat the egg yolks into the stock until fully incorporated. When the chicken is done, add the stock mixture and rice to the pot. Dissolve the cornstarch in a little water and add to the stock with the rest of the seasonings. Bring to a boil and simmer for 10 minutes. Check seasoning and serve hot.