Greek Chicken Soup

Ingredients:

1 6-pound chicken

6 quarts water

10 stalks celery

Salt to taste - (needs more than you think!)

10 eggs

1 cup lemon juice

2 cups raw rice (not minute)

1 cup cold water

Directions:

In a large saucepan, boil chicken, water, celery stalks and salt until chicken is tender.  Remove chicken and cool. Strain broth, discard celery. Return broth to pan; add sufficient water to bring back to 6 quarts.  Add raw rice to broth; boil slowly for 15 minutes. Beat eggs about 10 minutes, until light lemon color. To eggs, add lemon juice and cup of cold water.  Add 2 cups hot broth; mix until creamy. Add a small amount of egg mixture to broth in pan; mix well, then add rest of egg mixture. Return to heat until mixture begins to simmer.  Turn off heat; continue stirring 1 minute. Bone chicken, cut into bite-size pieces and add to soup mixture. Caution: Do not allow to boil as it will curdle. Serves 18-20. This freezes well, but be sure to thaw before reheating.