1 chicken
3 ribs celery
2 carrots
1 med. onion
1 c. rice
5 eggs
Juice of 2 lemons

Boil chicken, ribs of celery, whole carrots, and whole onion in salted water to cover until tender. Remove chicken; strain and reserve broth. Remove skin and bones from chicken; cut meat as desired. Combine 8 cups reserved broth and rice in kettle; boil for 20 minutes. Remove from heat. Beat eggs until thick; add lemon juice gradually, beating constantly. Return chicken pieces and sliced cooked carrots to broth; heat as necessary. Stir a small amount of hot broth into the egg mixture; add the egg mixture slowly to the hot broth, stirring constantly. Soup will thicken.