Recipe: Chicken and Rice Soup (using lemon and beaten egg whites)

CHICKEN-RICE SOUP

1 large frying chicken, cut in pieces
1 onion, chopped
1 rib celery
Salt and pepper, to taste
Water, as needed
1 cup uncooked rice
4 large eggs, separated
Juice from 4 lemons

Sear chicken pieces over moderate heat until juices begin to come from chicken.

Add onion, celery, salt and pepper. Cover with water and simmer until tender.

Strain broth; remove skin and cut up chicken.

Add rice to broth. Add cut up chicken and cook until rice is tender.

Beat egg yolks.

Set chicken and rice off heat and slowly beat in yolks and lemon juice.

Beat egg whites until stiff and fold into soup. When reheating do not boil.

Makes 4 servings
Source: Jean-Marie Ostiguy, 1990's