Place chicken breasts in a casserole with water, salt, onion, pepper, garlic, tomatoes, celery and any giblets available. Boil over medium heat until liquid is reduced to 4 cups and strain. Add washed rice and cook until soft. Grind chicken and add to soup, seasoning with salt as necessary. Place a raw egg or 2 egg yolks in each of four separate dishes and pour over very hot soup. A whole chicken may be used instead of chicken breasts.