Greek Lemon Soup

Directions

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2½ cups water to boiling over high heat.

Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.

Cool chicken until easy to handle, then shred into thin strips; set aside.

Add rice to simmering broth; heat to boiling over high heat.

Reduce heat to low; cover and simmer 15 to 20 minutes until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.

Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly.

Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle).

Stir in shredded chicken and margarine or butter.

Sprinkle with chopped chives to serve if you like.