Avgolemono Soup

Boil chicken parts in water, adding chicken bullion cubes, onion, carrots, celery, and garlic. When done, skim out the veggies, set the chicken aside, and skim the fat from the stock. (make sure you have about 8 cups—add canned stock or water plus bullion cubes to make 8 cups, if necessary). Bring the stock to a boil. Add 1/2 to 1 cup rice (depending on how “ricey” you like it). Reduce heat and simmer until rice is done. You can add some of the chicken meat, diced, if you want. Remove the pot from the heat. Separate 4 eggs. Beat egg whites until they peak. Add the beaten yolks, then slowly add the juice of two lemons, beating the whole time. Slowly add the stock, a little at a time, until you have added about two cups worth. Then pour the mixture back into the pot, stirring gently. (Take the skin off of the chicken pieces and brown the chicken in butter to serve alongside, or save the meat that you haven't added to the soup for another use.)