Chicken Soup Avgolemono
|Rich chicken broth||4 Cup (64 tbs) (Canned Or Freshly Made With 4 Cups Water And 3 Tablespoons Chicken Stock Base)|
|Lemon juice||4 Tablespoon|
|Lemon||1 , thinly sliced|
Heat chicken broth to boiling.
Beat eggs until light and foamy and beat in the lemon juice.
Gradually stir in part of the hot broth, beating constantly.
Return to the pan with broth and place over very low heat, stirring, until soup is thickened.
Pour into small cups or bowls and garnish each with a lemon slice.