Lemon Rice Soup - cooking recipe

Ingredients

1 (4 lb.) stewing chicken
1 c. rice or rosamarina (orzo)
1 carrot
1 stalk celery
6 peppercorns
1 Tbsp. salt
4 eggs, separated
1 lemon (large)

Preparation

Cover stewer in heavy soup pot with water.
Add carrot, onion, celery,
salt and peppercorns;
simmer until chicken is tender. Strain broth.
Add rice or rosamarina;
cook 20 to 25 minutes. Remove
from
heat.
Beat
egg
whites
until frothy (stiff but not dry).
Add egg yolks, one at a time, and slowly add lemon juice.
Add
broth, a little at a time (about 2 cups of broth). Then
pour mixture into pot; stir well.
Chunks of chicken may be added.
Serve immediately.