Chicken soup

 

6 chicken thighs or 10 chicken legs

1 cup italian rice

1 tablespoon chicken base

salt

4 stalks celery

2 eggs

1 lemon

1. In a large pot, boil chicken with chopped celery. Add salt to taste (about 1 teaspoon).
2. After 30 minutes of boiling chicken, remove pot from heat. Remove chicken pieces, debone and skin. Add the shredded chicken back into the pot. 
3. Five minutes after the chicken starts to boil again, add the rice. Let the rice expand (about 10 minutes). Remove form heat.
4. Add 1/2 the lemon to the soup and stir.
5. After about 10 minutes off the heat, stir in the 2 eggs, juice of the other half lemon and cold water mixture (1 cup). Stir quickly so as not to cook the egg.