2 chicken breasts
2 sm. onions, cut in pieces
2 stalks celery, cut in pieces
2 carrots, cut in pieces
2 qt. water
1/4 c. rice
1 egg, separated
4 tsp. lemon juice

Wash chicken, combine in pan with onions, celery, carrots, and water. Bring to boil and skim off top. Cook over low heat for 2 hours; strain out liquid and return to pan. Add rice to stock and cook for 15 minutes. Beat egg whites until stiff; add broken yolk and slowly mix. Add lemon juice to egg, beating continuously. Then add 2 cups of the hot broth. Do not stop beating. (Continuous beating is the secret to prevent curdling of this soup.) Mix well, add egg and broth mixture to remaining broth and rice. Heat mixture but do not allow it to boil. Garnish with thinly sliced lemons. Makes 5 servings.