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Avgolemono (Greek Lemon-Egg Soup)
- 6 cups low-sodium chicken broth
- 3/4 cup long-grain rice
- 2 cooked chicken-breast halves, skin discarded and meat shredded
- 2 large eggs, at room temperature
- 1/3 cup fresh lemon juice
- 1 lemon, thinly sliced
Directions:View on Real Simple
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