1 pkg. chicken breast, cut into small pieces (optional)
1 onion, chopped finely
garlic to taste
6 to 8 cans chicken broth
1 cup bulger rice (long grain)
2 to 3 eggs at room temperature
1 to 2 lemons, juiced

Cook chicken with onion and garlic in chicken broth 25 minutes. Add rice and simmer until done.

Beat eggs and lemon juice till frosty. Add 2 to 3 ladles soup to egg mixture at time stirring until soup is gone. This keeps eggs from cooking. Add pepper to taste and serve.