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1
Peel potatoes.
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2
Peel carrots and cut in half.
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3
Cut celery in half.
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4
Peel onion and keep whole.
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5
Add chicken, potatoes, carrots, celery and onion into large pot and fill close to top with water.
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6
Add 2 teaspoons of salt.
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7
Put lid on pot and bring to a rapid boil.
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8
Once boiling, lower heat to medium low and lift the lid a quarter off to let steam escape.
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9
Let simmer for 1 hour and 15 minutes
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10
While chicken is boiling, beat 3 eggs in a medium sized bowl.
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11
Juice 2 lemons, and slowly add to eggs while whisking.
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12
Once chicken is finished.
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13
Remove all items from pot and set aside to keep warm.
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14
Run the broth through a fine sieve to skim fat and little bits of left over vegetables.
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15
I do this into another pot.
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16
And then transfer back to initial pot.
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17
You can also remove initial pot from heat, let cool entirely and then skim fat from the top.
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18
Put pot back on high heat.
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19
Bring to a boil and add rice.
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20
Cook for about 8-10 minutes until rice is done.
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21
Turn heat off.
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22
Take 2 ladels of broth out and slowly add it to lemon and egg mixture while continuously whisking so the eggs don't curdle.
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23
Pour lemon and egg mixture back into pot while stirring.
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24
Cover and put it on low heat for 5-10 minutes.
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25
Serve broth with all other ingredients on the side.
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26
This allows people to add what they want into their bowl.
