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Bring the 5 L of cold water with 1 tbsp of salt to a boil.
Add the whole chicken and simmer for about 1 hour.
Skim off any foam or chicken fat from the surface.
Remove the chicken from the broth and let it cool.
Strain the broth into a new pot and bring it back to a boil.
Add 1 ½ - 2 cups of long grain parboiled rice to the broth and cook for 10 minutes.
Separate the egg whites and yolks.
Whip the egg whites until foamy.
Slowly add the egg yolks to the whipped whites.
Debone the cooked chicken and add the meat to the soup.
Temper the egg mixture by slowly adding some of the hot broth.
Slowly add the tempered egg mixture to the soup, stirring constantly.
Add ¾ cup of lemon juice to the soup.
Let the soup sit for 10-15 minutes to allow the flavors to meld.