Greek Egg-Lemon Soup (Avgolemono Soup)

Serves 8

6 cups chicken broth

1/2 cup uncooked long grain rice

2 eggs

1/4 cup freshly squeezed lemon juice

Heat chicken broth to a boil and add rice.

Cover, reduce heat and cook rice about 20 – 30 minutes or according to package instructions.

Beat eggs until frothy.

Slowly add lemon juice to eggs while beating constantly.

Allow soup to stop cooking and cool for a few minutes.

Pour a ladle of the hot broth into the egg mixture while beating constantly.

Continue doing this a ladle at a time, until egg mixture is hot and then add the rest of the soup.

Serve immediately.