Greek Lemon Soup
|Canned ready to serve chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each, Swanson Clear)|
|Orzo/Regular long-grain rice||1⁄4 Cup (4 tbs) (Uncooked)|
|Lemon juice||2 Tablespoon|
|Thin lemon slices||4|
1. In 2-quart microwave-safe casserole, combine broth and orzo. Cover with lid; microwave on high 8 minutes or until boiling. Stir soup.
2. Reduce power to 50%. Cover; microwave 18 minutes or until orzo is tender, stirring once during cooking.
3. In small bowl, beat eggs with lemon juice. Slowly beat 1/2 cup hot soup into egg mixture. Return egg mixture to broth, stirring constantly until soup is slightly thickened. Garnish with lemon slices.