Avgolemono (Greek Egg and Lemon) Soup

from the New York Times: good when it's chilly outside or when someone isn't feeling well

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  quarts  strong strained chicken broth
• 1⁄2 cup raw rice
• 4  eggs
• 2  lemons, juice of

Directions

1. Bring the broth to a boil and add the rice.
2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.
3. Remove the broth from the heat.
4. Just before serving, beat the eggs with a beater until they are light and frothy.
5. Slowly beat in the lemon juice.
6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.
7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.
8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.
9. Serve immediately.