Quick Greek Lemon Soup

This recipe produces all the creaminess of traditional avgolemono in a fraction of the time. Feel free to use Swanson's chicken broth and frozen lemon juice made from concentrate. This is a wonderful dish if you are coping with a cold and don't want to cook!

• Ready In: 25 mins
• Serves: 2
• Yields: 2

Ingredients

• 6  cups  boiling  chicken stock
• 1⁄2 cup raw rice
• 2  eggs
• 1⁄3 cup lemon juice (from frozen concentrate)

Directions

1. Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through.
2. Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice.
3. Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.