Greek Lemon Soup

Greek cuisine has a special place in both my husband and my heart not only because we've loved it for years but also because we got engaged in Greece.  Over time, we've come to love everything from gyros to chicken souvlaki to the delicious Greek lemon soup.  A former coworker gave me this recipe of which I've made with several different adjustments and have been happy every time.  Some substitutions that I've made is using 3/4 cups of orzo pasta instead of the rice or using brown rice instead of white rice.  I've also used egg substitute such as Egg Beaters instead of regular eggs.  Either way, it's always very appetizing.

Ingredients:

• 3 c. chicken broth (optional, Lesser Sodium chicken broth)
• 3 c. water
• 1/2 c. of rice (optional, brown rice or 3/4 c. of orzo pasta)
• 2 eggs
• 1/2 c. lemon juice (approximately 3 lemons)
• Optional - Tyson Premium Chunk Chicken Meat (12.5 oz can), drained

Directions:

1. Bring chicken broth and water to a boil.  Add rice and boil for 14 minutes.
2. If adding chicken, add now to ensure it gets heated through.
3. Meanwhile beat eggs well.  Add 1/2 c of the boiling broth to lemon juice.  Now the hard part: add the lemon-broth mixture to the eggs very slowly, and beating constantly.  It must not curdle!
4. Add the lemon-egg mixute to the chicken rice broth.  Marvelous hot or cold.