Heat soup in a double boiler top while separating the eggs.
Beat the egg yolks until thick and lemon-colored.
Remove the soup pot and add egg yolks, stirring well.
Add chicken. Cool slightly.
Beat 5 egg whites until very stiff. Fold into egg yolk mixture.
Gently turn the batter into a well-buttered souffle dish and bake at 375 degrees Fahrenheit for 3 minutes.