Lemon Soup with Herbs

This great Greek soup is ready in minutes, seriously! Add shredded chicken to make more substantial.

Makes 6 starter-sized bowls of soup or 3-4 larger ones.
10 minutes total time

6 c. well-seasoned chicken broth
2 eggs, whisked
4 T. lemon juice
1 T. chopped fresh parsley
1 T. chopped fresh dill

Bring chicken broth to a simmer.

In a small bowl, whisk the eggs until foamy, add lemon juice, and then one "ladelful" of the hot broth. Whisk together until smooth, add all back into soup pot, whisk again to completely blend. Add in chopped herbs. Soup should be creamy and smooth.

Garnish with lemon slices, if you're feeling fancy.