Fill 10 quart kettle 3/4 full of water and salt liberally. Bring chicken broth to boil and add 3 1/2 cups rice. Boil 45 minutes. During last 15 minutes of rice boiling do following: Separate 6 egg whites from yolks. Add egg whites to mixer and beat at high speed until eggs become fluffy and firm. Decrease speed of mixer to 3/4 and add egg yolks.

Slowly add 1 cup lemon juice to mixer with constant mixing so as not to curdle egg. Decrease mixer speed to 1/2 and slowly decant hot chicken broth only into egg/lemon mixture after 45 minutes of cooking time. Fill mixer bowl until nearly full of chicken broth. Then pour egg/lemon/broth mixture into rice/broth mixture and soup is ready to eat.