| 1 | Place chicken, water, and desired amount of salt in heavy pot. |
| 2 | Bring to boil. |
| 3 | Reduce heat and simmer for approximately 1 ?to 2 hours, skimming foam off top as necessary. |
| 4 | Add more water, as necessary, so you will end up with 3 quarts of chicken stock. |
| 5 | Remove chicken and set aside for later use. |
| 6 | Strain chicken stock into clean saucepan, reserving 3 cups. |
| 7 | Bring stock in saucepan to boil. |
| 8 | Add rice and bring back to boil. |
| 9 | Reduce heat and simmer for 30 minutes or until rice is soft. |
| 10 | In a large measuring cup, place lemon juice with one cup of reserved chicken stock. |
| 11 | Set aside. |
| 12 | In large mixing bowl beat eggs on high speed for 4 minutes. |
| 13 | Reduce speed to medium and continue beating while you slowly add lemon juice and stock mixture. |
| 14 | Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing. |
| 15 | Turn mixer off. |
| 16 | Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually. |
| 17 | Continue to stir for one minute while soup cooks. |
| 18 | Remove from heat. |
| 19 | Salt and pepper to taste. |
| 20 | Serve hot. |
| 21 | Note: you can chop up the cooked chicken into small chunks and add it to the soup. |
| 22 | Or use the chicken to make chicken salad, sandwiches, etc. |
| 23 | Courtesy of shareware recipe clipper 1.0 |
