Avgolemono (Greek Lemon Soup)

Ingredients

• 1 cup rice long-grain hot cooked
• 2 large eggs lightly beaten
• 6 slices optional: lemon 
• 3 tablespoons juice of lemon fresh
• 2 cups low-salt chicken broth 
• 0.5 teaspoon salt 
• 1 cup water 
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk

Directions

1. Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.
2. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.