1 (2-3 lb.) chicken
1/2 c. rice
1 lg. onion
1-2 celery
1-2 carrots
Salt and pepper to taste
2 eggs, room temperature
1 lemon

Bring chicken, onion, celery, and carrots to boil in pot with water just covering the chicken. After it has boiled, strain the broth into another pot so the liquid is clear. Add 1/2 cup rice and simmer until done (1/2 hour). When soup is done you can add chopped chicken pieces, chopped carrots, and celery (from the boiling).

Take pot off fire.

In three separate bowls: Put in one the egg yolks of the two eggs. Put in another the egg whites. Put in the third the juice of one lemon.

With a hand mixer, whip the egg whites until frothy. With a fork beat egg yolks. Pour egg yolks slowly into beaten egg whites and fold into mixture. When all yolks are in egg white pour slowly the lemon juice into the mixture. With a ladle dip broth slowly into the egg mixture. When four or five ladles of soup are in mixture pour into broth. Stir.