Lemon Chicken Soup

Pour the chicken broth into a pot. Peel and chop the onion. Rinse and peel the carrots. Cut the carrots into thin slices. Rinse and finely chop the celery. Peel and chop the leek. Put all of the vegetables into the broth. Rinse the chicken and place into the soup. Simmer for about 10 minutes.

Remove the chicken and puree the soup. Rinse the rice and sprinkle into the soup. Bring to a boil. Let swell over low heat for about 20 minutes.

Rinse the lemon in hot water, peel and cut the shell into fine strips. Halve the lemon and squeeze the juice.

Whip the eggs with the cream until frothy. Cut the chicken breasts into cubes.

Remove the soup from the heat and stir in the lemon juice.

Mix about 1 ladle of the soup with the egg cream.