3 to 4 lb. chicken
2 sm. lemons
4 eggs
1 med. onion, chopped
1 c. instant rice
2 chicken bouillon cubes
Salt and pepper to taste

Boil chicken in enough water to cover. You may have to add water as some will evaporate. After chicken is cooked, remove. Let broth cool to lukewarm. In 2 separate bowls, squeeze lemon juice at the same time, beating vigorously, until well blended. Broth must be cool when pouring and stirring egg mixture into it. Now reheat on very low heat until hot enough to eat. Add already prepared instant rice and bouillon cubes and stir.