1 (3 to 4 lb.) chicken, skin & remove fat
12 c. boiling water
1 lg. onion, diced
1 to 2 stalks celery, diced
1 tbsp. salt (optional)
1/4 tsp. white pepper
3/4 c. rice
Parsley or mint, finely chopped
(Leaves that have NOT been sprayed)

Clean and wash fowl and place in large saucepan. Add boiling water, onions, celery, salt and pepper; cover and simmer gently for 2 hours or until tender. Remove chicken from stock. Strain stock, bring to the boil and add rice. Cover and cook for 20 minutes. Remove from heat and add 10 to 12 ice cubes to stop the cooking process. Bone, cut and return chicken to soup.

EGG & LEMON SAUCE:

3 eggs
Juice of 1 lg. lemon (or more to taste)

Beat eggs with the lemon juice. Add gradually to the stock, stirring constantly (preferably with whisk). Stir sauce with soup and heat gently, stirring until it thickens. (Do not allow to boil or the sauce will curdle.)