1 or 2 quarts chicken soup or canned chicken soup (diluted according to directions)
SAUCE;
3 eggs
2 lemons, juice only
salt and pepper to taste
bring soup to boil, remove pot from heat, pour hot soup into large bowl or tureen to reduce temp.
beat eggs until thick and light, add strained lemon juice slowly, beating all the while, pour 1 cup of hot soup into the egg mixture, stiring quickly with a spoon, add a second cup of soup, pour egg sauce into soup mixing quickly, serve emmediately, DO NOT COVER, DO NOT BOIL AGAIN
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