Avgolemono Soup(Chicken-Lemon Soup)

Directions

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20 minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add 2 cups of heating the soup over a medium-low burner.

6. Do not boil the soup or the eggs will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5 minutes.