Chicken soup with rice and egg n Lemon juice

Ingredients 

For the soup 

6 pieces of chicken on the bone

1/2 cup of short grain rice 

2 Tbls of chicken powder stock

Salt and freshly ground pepper 

1Lt of water

For the egg and lemon sauce
2 eggs 

Juice of two fresh lemons 

Some broth from the chicken soup

Method

Wash and clean chicken pieces well place in a sauce pan with the water chicken stock salt and pepper and let it slowly boil until chicken is cook through and come off the bone! 

Take chicken out on to a plate and let it cool. Return saucepan on to hot plate and add a bit more water and let it reach to a boil then add the chicken disregard any skin or bones and the 1/2 of rice. 

Cook until rice is done. If soup is too thick add a bit more water and taste for salt. When done, turn heat of and prepaid the egg and lemon sauce. 

In a milk shaker or blender add 2 whole eggs and the juice of one or two lemons and some of the chicken broth from the soup. Beat all together until egg is nice and frothy. Pore in to the soup and mix with a spoon. Serve with crusty bread! Enjoy!