Lite Lemon Egg Soup

This is a lite version of Avgolemono (Greek lemon Soup). The calories and fat content are cut way down and it has not lost it's flavor. You can make this soup upto two days ahead but when youreheat it do not let it come to a boil or the eggs will curdle

• Ready In: 40 mins
• Serves: 8

Ingredients

• 7  cups  unsalted chicken stock
• 1⁄4 cup long grain rice
• 1⁄2 cup fresh lemon juice
• 2  eggs
• 3  egg whites
• 1⁄4 teaspoon white pepper

Directions

1. Bring stock to a boil& add rice, reduce heat& simmer covered for apprx 20 minutes or until the rice is cooked While the soup is simmering whisk together the lemon juice, eggs and egg whites, set aside When the rice is cooked turn off the heat, remove pot from burner, and wait until the bubbling has stopped then whisk the egg mixture into the hot soup, cover the soup& rest the soup for 5 minutes Season with salt& pepper, serve immediately.