Avgolemono Soup

I has been an extremely cold and snowy Winter here in Wisconsin and Minnesota and Iowa. When it is snowing this is a great soup to make. It tastes good and you can make it in about a half an hour to an hour. And it is a soup that I often have the ingredients in the house for. Do not cook this soup any longer than the recipe says. This is not a soup that simmers for hours.

5 cups low-sodium, fat-free chicken broth 1 - 2 cooked chicken breasts shredded 1/4 - 1/2 cup long-grain white rice 3 large eggs 1/4 cup lemon juice 1/8t fresh ground pepper

1. In a large saucepan, bring the broth to a boil over medium high-heat. Add rice and chicken, reduce heat to medium-low. Simmer for 20 minutes.

2. Combine eggs, lemon juice, and pepper, whisk until frothy. Slowly add 2 cups of hot broth whisking constantly to keep the lemon from curdling.

3. Pour the egg mixture into the saucepan and cook, stirring constantly for one minute.

4. Serve at once.

This is a relatively low cal soup. It is a cream-like soup without using any cream.

Great for a cold Winter's day or makes a great chicken soup when someone is sick.