Greek Lemon-Egg Soup - cooking recipe

Ingredients

6 c. low-sodium chicken broth
3/4 c. long grain rice
2 cooked chicken breast halves, skin discarded and meat shredded
2 large eggs (at room temperature)
1/3 c. fresh lemon juice
1 lemon, thinly sliced

Preparation

Heat the rice and broth in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove soup from the heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs. Whisking continually, slowly stir warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.