3 lb. chicken (exclude livers)
3 qts. water
1 sm. onion, diced
2 tsp. garlic salt
1 c. rice
2-3 bouillon cubes
2 lemons, juice only
1 egg

Wash chicken with cold water. In large pot, cover chicken with water, add garlic salt and onion, bring to boil. Skim off froth that floats to the top. Cover, reduce heat, and simmer 2 hours. Remove chicken from pot. Pour broth over strainer into another clean pot. Bring to boil, add rice and bouillon cubes. Simmer for 20 minutes or until rice is cooked.

Slice chicken return to soup or serve separately. When rice is cooked, beat egg and lemon in blender. Beat in 1 cup hot soup into egg mixture. Pour into soup, mixing it quickly. Serve immediately. Do not boil again. 8-10 servings.