Avgolemono Soup (Egg and Lemon)

1 large can of low sodium chicken broth
1/2 cup rice
3 eggs
1/2 cup lemon juice (squeezed or bottled)

Bring chicken broth to a boil in a large pot.
Add rice.
Cook for 10 minutes or until tender.
Remove from heat.

Crack 3 eggs into a mixer bowl.
Beat until fluffy.
Continue beating and slowly add lemon juice.

Once broth has cooled down, take a cup of broth from the pot.
Slowly add the broth to the egg and lemon mixture that you are still beating.
The beating and slow pour will prevent curdling.
Repeat with another cup of cooled broth.

Once mixed in, pour the egg/lemon/broth mixture into the broth.
Put back onto medium heat and cook until warm.

Add pepper to taste.