3 eggs
8 c. broth (may use College Inn broth)
1/2 tsp. salt
2 tbsp. flour
1 tbsp. lemon juice
Pinch of pepper

For best results, boil one large chicken and save 8 cups broth. Season with salt. Keep warm. Set aside. Separate egg yolks from egg whites.

Beat egg whites until stiff. Fold yolks in mixing bowl, very gently. Add flour and lemon juice. Begin adding broth one cup at a time until your 8 cups are all in bowl. Transfer form bowl to pot; simmer 5 minutes (may ad 1/2 cup precooked white rice). Serves 6-8. Serve hot. Season as you like it.