4 c. chicken stock
1/2 c. uncooked thin egg noodles
2 eggs, beaten
1 tbsp. lemon juice
salt and pepper to taste
1/2 c. finely chopped scallions

Place chicken stock in large saucepan and bring to a boil. Add noodles, boil for 5 minutes, or until noodles are just tender. Reduce heat to simmer. Stir eggs, lemon juice, salt and pepper together well. Slowly add eggs to stock in a thin stream, stirring gently with a fork. Simmer for 1 minute, or until egg has set. Sprinkle soup with chopped scallions, and serve hot.