Greek Egg Lemon Soup Recipe

• 1 (16 ounce.) can chicken broth
• 1/2 c. long grain rice (not instant or possibly converted)
• Juice of lemon (about 1/4 c.)
• 3 egg yolks

1. Boil broth; add in rice and cook for 25 min.
2. Meanwhile, beat egg yolks and lemon juice with fork.
3. Pour 2 c. of warm broth into egg mix.
4. Whisk it till it is all blended.
5. Pour it back into the pot; stir.
6. Add in a little fresh grnd pepper.
7. Serve warm or possibly chilled with thin lemon slices and/or possibly parsley.

chicken broth, long grain rice, lemon, egg yolks

Taken from cookeatshare.com/recipes/greek-egg-lemon-soup-14244 (may not work)