SOUPA AVGOLEMONO (EGG AND LEMON SOUP)

3 10 ½ ounce cans of chicken broth
1/3 cup uncooked rice
2 eggs
4 tbsp lemon juice
4 thin slices of lemon or garnish
2 tbsp chopped parsley or garnish

1. In a heavy saucepan bring broth to a boil turn down heat and add rice and stir.
2. Cover pan, let simmer until rice is tender.
3. Beat eggs and lemon juice together with wire whisk. Let sit.
4. When rice is cooked remove pan from heat.
5. Carefully add two cups broth to eggs and lemon juice while stirring or eggs will curdle.
6. Add the remaining broth to egg mixture while stirring. Carefully reheat soup, until it comes to a gentle boil. Remove from heat immediately. Serve with lemon and parsley on top.