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"Have you ever had this Greek egg-and-lemon soup? It&amp;#039;s basically chicken soup, but the broth is enriched with a couple of eggs and brightened with lots of fresh lemon juice. The mixture gets creamy and frothy after a turn in the blender. We found it substantial enough for dinner with some good bread to sop up the liquid.  From How to Cook Everything by Mark Bittman. Bring 6 cups chicken stock to a near-boil in a Dutch oven, then turn down until it&amp;#039;s just bubbling. Add 1 thinly sliced carrot and 1 minced celery stalk and cook about 10 minutes, until the vegetables are getting tender. Then add 1/2 cup orzo and continue to cook until the pasta is tender, another 9 or 10 minutes. Add 2 cups chopped cooked chicken and salt and pepper.  Next, put 2 eggs in blender and blend briefly. Add 3 tablespoons lemon juice and pulse again. Then, with the blender running, add 2 cups of the soup (I wasn&amp;#039;t sure if it was just supposed to be the broth or the big pieces, too, so I mostly did stock with a little bit of the vegetables and orzo). The soup in the blender gets frothy and creamy-looking. Pour it back into the pot with the rest of the soup and heat for a couple more minutes without boiling.  The variations on chicken soup are endless:  Chicken-Pumpkin Stew  Chicken Tortilla Soup  Spring Chicken and Vegetable Soup  \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44423/avgolemono-egg-lemon-soup-4243/>