Classic Avgolemono Greek Lemon-Egg Soup

This is a very good recipe for a very tasty soup.

Ingredients:
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:
Heat the broth and rice in a large saucepan to boiling.
Reduce heat to simmering; cover and cook 15 minutes
or until the rice is cooked. Add the chicken.
Remove the soup from heat and cover.
Whisk the eggs and lemon juice in a medium bowl until frothy.
Remove about 1 cup hot broth from the soup
and slowly add it to the eggs, whisking continually.
Slowly stir the warmed eggs into the soup.
Ladle into bowls and serve immediately with a slice of lemon.