1 whole chicken
6 c. chicken broth
1 c. rice
3 eggs
1 lemon, juice
Salt & pepper to taste

Cook chicken in 6 cups of water. Remove chicken from broth and allow to cool. Boil 6 cups of broth and add rice. Add salt and pepper to taste. When rice is cooked lower heat to simmer. Add 2 cups of chicken, cut up in a mixing bowl. Beat egg whites until stiff. Add the yolks to beaten whites. Add lemon juice slowly, beating well. Broth must not be hot, your eggs will curdle if it is hot. Pour egg mixture back into pot warm soup. Makes 4-6 servings.