*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Frying chicken, whole
    4 1/2   qt           Water
                         Salt to taste
    2       c            Rice (uncooked)
                         Lemon juice from 3 lemons
    5                    Eggs
                         Salt and pepper
   Place chicken, water, and desired amount of salt in
   heavy pot. Bring to boil. Reduce heat and simmer for
   approximately 1 1/2 to 2 hours, skimming foam off top
   as necessary. Add more water, as necessary, so you
   will end up with 3 quarts of chicken stock. Remove
   chicken and set aside for later use. Strain chicken
   stock into clean saucepan, reserving 3 cups. Bring
   stock in saucepan to boil. Add rice and bring back to
   boil. Reduce heat and simmer for 30 minutes or until
   rice is soft. In a large measuring cup, place lemon
   juice with one cup of reserved chicken stock. Set
   aside. In large mixing bowl beat eggs on high speed
   for 4 minutes. Reduce speed to medium and continue
   beating while you slowly add lemon juice and stock
   mixture. Into same mixture, pour 2 cups of reserved
   chicken stock slowly, while continuously mixing. Turn
   mixer off. Pour egg and lemon mixture slowly into
   saucepan of rice and stock, stirring continually.
   Continue to stir for one minute while soup cooks.
   Remove from heat. Salt and pepper to taste. Serve hot.
   NOTE: You can chop up the cooked chicken into small
   chunks and add it to the soup. Or use the chicken to
   make chicken salad, sandwiches, etc. Courtesy of
   Shareware RECIPE CLIPPER 1.0
   Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On
   rec.food.recipes or rec.food.cooking
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