Chicken Soup with Eggs and Lemon

Ingredients

 * 6 – 8 cups chicken soup
 * 2 egg whites
 * 2 tablespoons lemon juice

Directions

 * 1) Set aside a ladleful of cold soup and boil the rest.
 * 2) Beat eggs until frothy, then add lemon juice and cold soup. Stir until well blended.
 * 3) When soup is nearly boiling, add the egg mixture and cook on low flames, stirring to thicken, but do not allow soup to boil.