4 pieces chicken
1 carrot, chopped
1 stalk celery, chopped
2 onions, cut up
1/2 c. rice
Salt to taste
2 egg yolks
1 lemon juice

Combine chicken, vegetables and water to cover in a saucepan. Cook until chicken is tender. Remove and chop chicken. Strain broth. Combine rice with broth in saucepan. Cook until rice is tender. Season to taste. Beat egg yolks and lemon juice in bowl. Whisk small amount of hot soup into egg mixture; whisk egg mixture into soup. Add chicken; heat and serve. Yield 4 servings.