Avgolemono soup

Mrs.Dr.Fork

Jennifer Minnifie

4 cups chicken broth

¼ cup uncooked rice or orzo

s+p,

6 tablespoons lemon juice (or more, to taste)

3 eggs

Dill if you wish, shredded chicken if you wish.

Heat the broth ..bring to a boil and cook the rice or orzo until tender. Season with s+p and reduce heat. In a bowl whisk the eggs and add lemon juice, whisk until smooth. Ladle a bit of slightly cooled broth to the egg|lemon mixture, then add the mixture into the saucepan. Stir for 2 to 3 minutes as eggs thicken the soup and to prevent scrambling. Season further if wished. I like it this way, but many add chicken or dill to finish.

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