Avgolemono (Greek Lemon Egg Soup)

Heat the broth and rice in a large pan to boiling. Reduce heat to simmering. Cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover.

Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve at once with a slice of lemon.

Tip: For silky smooth egg soups, instead of scramble egg soups, warm the eggs slowly by adding a bit of hot liquid, as in this recipe. Pouring the eggs directly into the hot broth would create egg drop soup, a delicious variation but not the goal here.