Avgolemono Soup

Ingredients: 6 cups chicken broth 3/4 cup orzo 2 cooked chicken-breast halves, shredded 3 large eggs, at room temperature 1/3 cup fresh lemon juice 1 lemon, thinly sliced Directions: 1) Place the broth and orzo in a large saucepan and bring to a boil. 2) Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked. 3) Add the chicken. Remove the soup from heat and cover. 4) In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy. 5) Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually. 6) Slowly stir the warmed eggs into the soup. 7) Ladle soup into bowls. Serve immediately with a slice of lemon. Tip: the key is to SLOWLY mix the broth and eggs so that the eggs do not scramble