INGREDIENTS

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 781
Calories From Fat: 223
Total Fat: 24.8g
Cholesterol: 930mg
Sodium: 777.4mg
Potassium: 559.2mg
Carbohydrates: 94.9g
Fiber: 1.4g
Sugar: 2.6g
Protein: 40.1g