Egg and lemon soup

This nice winter recipe was contributed by my mom, who makes the best soup.

Ingredients
1 large chicken
35-40 g lemon juice
2 eggs
250 g round grain rice
Salt

Directions
Use the chicken to make broth. You will need about 4 L of water. Add salt to taste (I like a lot of salt). Put the chicken in while the water is still cold and slowly heat up. When the broth is ready, take the chicken out and strain for any bits and bones left. Put the broth back on low fire. You can simplify things by using ready broth or three standard stock cubes.

Wash about a cup of round grain rice (Japanese rice is really good) and add to the broth. Let the rice simmer slowly for a long time. The rice will cook relatively quickly, but the longer it simmers, the thicker the soup will be at the end (I leave it for close to two hours). Take the pot off the heat.

Using a mixer, beat the eggs and slowly add in the lemon juice. And now comes the tricky part: you need to very slowly add broth into the eggs while still mixing well. This will ensure you have a homogeneous mixture and the eggs will slowly come to the same temperature as the broth. If you throw the eggs into the broth, you will pretty much have an omelette floating in chicken broth.

When this long process is over, the soup should be ready. Add salt to taste. When making the broth from scratch, the amount of salt here depends on how much salt was used in the broth. When using stock cubes, I would say it needs another 2-3 teaspoons (10-15 ml) of salt. You can also add some black pepper when serving.