This soup is made from basic homemade chicken broth which can be expanded upon adding celery, carrots, etc and can be used in a variety of recipes. Vegetables in the recipe could be substituted with what you have on hand. Anything to add colour and nutrition. But for making your own broth you do want the basic onions, celery and carrots.

1. Prepare your broth.

2. Add all ingredients except the eggs, rice, and garnish. The eggs, rice, and garnish are the final stage.

3. Simmer your Broth and Veggies for about an hour. Test to make sure the carrots are fully cooked to your liking.

4. Scramble with a fork the 4 raw egg whites and 1 egg yolk in a glass measuring cup. While the soup is still simmering start whisking the broth. While continuing to whisk the broth slowly /pour drizzle the raw scrambled eggs into the both. The eggs will immediately cook and make small ribbons or streamers.

5. To serve:
In a low serving bowl add a 1/2 cup scoop of cooked white rice in a mound. Pour 1 cup or so of the soup around the rice mound. Garnish with a leaf or two of fresh basil.