Soup thats Cheap like Borscht, but not Borscht!

On a cold day there's nothing better than a nice bowl of soup! One of my favourites, that happens to be cheap and simple to make is a Greek soup called Avgolemono . Avgolemono is a chicken broth based soup with rice a light lemon taste. Here's the recipe:

You Will Need:
-1 cup of uncooked rice (preferably whole grain, not white)
-2 cartons of chicken broth, low sodium. Set one carton aside for the rice, and one for the soup
-1-2 lemons worth of fresh juice. Fresh is better but if you are using store bought lemon juice lower the amount to about 1/4 cup
-2-3 eggs
-salt and pepper to taste

Method:
-Begin by cooking your rice. I like to cook my rice in 2 cups of broth with some salt and pepper to taste. If you want to reduce costs and or sodium cook rice in water.
-While the rice is cooking simmer the remaining broth.
-After the rice is finished cooking add to the simmering broth.
-in a bowl mix eggs and lemon juice together
-Add in about 2 tbsp of simmering broth to the eggs to brings up the eggs temperature so they won't scramble when added to the soup.
-Slowly add the eggs into the soup stirring constantly for about one minute.
-Serve

Notes and Variations:
- If you want more protein in the soup try adding some shredded chicken or turkey meat
-when you mix the lemon and eggs it creates a creamy texture in the soup without the addition of milk or cream. If you want more of an 'egg drop' consistency add the lemon with the simmering broth and the eggs separately at the end.
-this soup is not a good soup for leftovers. When put in the fridge or if left for a while the rice will absorb the remaining broth. Only make what you are going to eat. If you have left overs, make sure you have some extra chicken broth around to add.