Ingredients:

6 cups chicken broth
1/2 cup long-grain rice
Salt and black pepper, to taste
3 eggs, very well beaten
Strained juice of 1 lemon

Preparation

1. Bring the broth to a boil and add the rice. Simmer, partially covered, for 20 minutes, until the rice is tender.

2. Beat the eggs and lemon juice together until frothy. While the soup is still simmering, slowly drizzle in a ladleful of it into the beaten egg and lemon, whisking or beating constantly. Immediately pour the mixture back into the soup pot, turn off the heat, and stir to combine. Season with salt and pepper to taste. Serve immediately.

Alternate, "quick Avgolemono"

Buy a can of condensed cream of chicken soup (around 11-12oz.). Add 1 1/4 cup of milk and heat (not to a boil). Boil 1/2 cup of while rice, drain and add to soup mix. Squeeze in lemon juice to taste.