Avgolemono Soup

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Ingredients

Place the broth and orzo in a large saucepan and bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
Add the chicken. Remove the soup from heat and cover.
In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
Slowly stir the warmed eggs into the soup.
Ladle soup into bowls. Serve immediately with a slice of lemon.

The key is to SLOWLY mix the broth and eggs so that the eggs do not scramble.