- 1 large bone in chicken breast
- 2 quarts chicken stock
- 1/2 cup rice
- 2 lemons
- 4 eggs
In a large soup pot, simmer stock, chicken, and rice for 15-20 minutes until chicken is cooked and rice is tender. Remove the chicken and set aside. Remove stock pot from stove and let cool slightly. Cut the chicken into tiny pieces. Wait 10-15 minutes to allow soup to cool. In a bowl, beat the eggs until they are light and frothy. Beat in the lemon juice, about 4 Tbsp at a time. Slowly (VERY SLOWLY) pour in 2 cups of hot soup, beating constantly until well mixed. If you pour it too fast the eggs will curdle. Slowly add egg/soup mixture to the rest of the soup, whisking constantly as you pour it in. To reheat soup, heat slowly at a low temp. Never boil.