GREEK CHICKEN LEMON RICE SOUP

INGREDIENTS
6 cups low-sodium chicken broth
3/4 cup long-grain white rice
2 cups cooked chicken, diced (a rotisserie chicken works great for this)
2 large eggs, at room temperature
2/3 cup fresh lemon juice (do not use bottled)

DIRECTIONS

• Add broth and rice to a large saucepan. Bring to a boil.
• Reduce heat to a simmer, cover, and cook 15 minutes or until rice is cooked.
• Add chicken to pot.
• Remove soup from heat and cover.
• In a separate bowl, whisk lemon juice into eggs until frothy.
• Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs, whisking continually.
• Slowly stir the warmed eggs into the pot of soup.
• Serve immediately.