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