1 whole chicken
1 stick butter
2 tbsp. chicken base or 3 bouillon cubes
2 stalks celery
Salt and pepper to taste
Enough water to cover chicken
3 eggs (room temperature)
Juice of 2 lemons (room temperature)
1 c. rice (regular)

Boil chicken with butter, base or bouillon cubes, celery, salt and pepper. When chicken is done, remove from pot. Add rice and boil until cooked, making sure it is consistency of soup. Remove from heat.

Beat eggs until frothy; gradually add the lemon juice, then 2 cups of broth. Pour egg/lemon mixture into pot, stirring gently. DO NOT PUT BACK ON HEAT. If any soup is left, it can be refrigerated and warmed.