* 6 - 8 cups chicken soup
* 2 egg whites
* 2 tablespoons lemon juice
Set aside a ladleful of cold soup and boil the rest.
Beat eggs until frothy, then add lemon juice and cold soup. Stir until well blended.
When soup is nearly boiling, add the egg mixture and cook on low flames, stirring to thicken, but do not allow soup to boil.
Last Updated: June 6th, 2011