Greek Lemon Rice Soup

Today I made a really delicious and easy soup that I think you all might enjoy. If you've ever ordered the lemon soup at a Greek restaurant, this should taste very familiar. It was quick, easy, and cheap.

Greek Lemon-Rice Soup

3 cups chicken broth
1/3 cup uncooked rice
2 eggs
4 tablespoons lemon
salt and pepper to taste

Bring the chicken broth to boil in a medium saucepan. Add the rice, and reduce the heat, cover, and let simmer until the rice is tender. This step should take 20 minutes or so. While this is cooking, beat the eggs and the lemon together in another bowl. When the rice is finished, take 1 cup of the broth, add it to the egg/lemon mixture, and mix together. Add the mixture back into the soup SLOWLY, stirring while you do. Heat up over medium heat, but don't let it boil. If it boils, the eggs will feel more like egg-drop soup. When the soup is hot, pour into bowls and serve immediately.

This is a good lunch, or dinner for someone on a budget. You can adjust the lemon juice to suit your tastes, and you can add shredded chicken to the soup if you so desire. Serve with a side Greek salad.