Chicken Egg Lemon Soup

Directions

In a pot, we add the chicken with a little salt and the bay leaf, and enough water to cover it well, and we boil it on high heat for about 40 minutes (skim it occasionally). Then we add the vegetables and let them boil together for another 20 minutes. (add a little boiling water if needed)
Next, we remove the chicken and vegetables and strain the broth to remove any bones or impurities.
In another pot, we add the rice and simmer.
In a bowl, we beat the egg yolks with lemon juice until the yolks become creamy. Then we gradually add broth from the boiling soup, and continue beating with quick movements. When we have added enough broth, we pour the egg-lemon mixture into the pot and mix very well.
We taste for seasoning (if it needs salt, lemon, etc.)
We shred the chicken into small pieces and add it to the soup. We serve the soup in a bowl, with plenty of pepper.
Enjoy your delicious chicken egg lemon soup!