First I boil a whole chicken in a large stock pot. This takes forever. It not only cooks the chicken but it makes the water into good broth.
Chop up whatever vegetables you want in the soup. This is onions and celery.
Mix the egg lemon sauce. I crack four or five eggs and squirt enough lemon juice into it to have enough lemon flavor for the whole pot to taste a little lemony.
When the chicken is ready, let it cool and take t he pieces of chicken off. It’s too much chicken for the soup so take three or four freezer bags and put some chicken pieces into each one for later meals.
Make three or four servings of instant rice.
Mix it all together and heat till bubbling a little.