Avgolemono (Greek Lemon-Egg Soup)

Ingredients

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

Directions

1. Place the broth and the rice in a large saucepan and bring to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
3. Add the chicken. Remove the soup from heat and cover.
4. Whisk the eggs and lemon juice in a medium bowl until frothy.
5. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
6. Ladle soup into bowls. Serve immediately with a slice of lemon.