Ingredients:

• 4-6 Cup Broth ( Chicken )
• 4 Whole Egg ( Whole ) (Separated)
• 3 Whole Lemons(Squeezed)
• 1 Pinch Pepper(To taste)
• 1/3 Cup Rice(Cooked for 10 minutes)
• 1 Pinch Salt(To taste)

Servings: 4

Method:

• Beat egg whites and beat yolks separately and then mix together.
• Add lemon juice to mixture and beat again.
• Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
• Do this slowly…adding a little at a time, as not to curdle.
• Soup can be heated over a very low heat and stirred constantly.
• Add the cooked rice, salt, pepper, and any other seasonings to taste.
• Do not boil.