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

Preparation:

• 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.
• 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.