| Ingredients: 1 about 4 lbs. chicken
8 cups, boiling water
1 onion
1 carrots
1 stalk celery
1 tablespoon salt
6 tablespoons rice
Egg and lemon sauce
Directions:1. Clean and wash fowl and place in a large saucepan. Add boiling water, carrot, onion, and celery; cover and simmer gently over a low heat for 2 hours or until tender. Add the salt during the last hour of cooking. Remove chicken from stock.
2. Strain stock, bring to a boil and add rice. Cover and cook for 20 minutes. Remove from heat and prepare egg and lemon sauce. Add to the soup gradually while stirring.
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