2 qt. (8 c.) basic chicken broth
1/2 c. uncooked long grain rice (or orzo)
2 lg. eggs
1/3 c. strained fresh lemon juice
Lemon slices, fresh dill (garnish)

Bring broth to a full boil in a 3 or 4 quart saucepan over medium high heat. Add rice (or orzo) and stir constantly until broth returns to a boil. Reduce heat; cover and simmer 12 minutes or until rice is tender.

Meanwhile, to make avgolemono mixture, whisk eggs and lemon juice in a small bowl. Slowly stir 1 cup hot broth into egg mixture then stir into saucepan. Stir over low heat until soup coats a wooden spoon. Be sure soup does not boil. Taste soup, add salt and pepper if needed. Garnish with lemon and dill. Makes 2 1/2 quarts (10 cups) for 6 servings.