Greek Lemon Soup

Ingredients

2 cans chicken broth
1 chicken breast
1 onion
1 carrot
1 celery stalk
5/8 cup long rice
3 eggs
3/8 cup lemon juice
1 tablespoon margarine
1 chives for
3 quart saucepan
2 1/2 cups water to boiling over high hea reduce heat to low

Instructions

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or 6 first-course servings.