Avgolemono Soup (Greek Lemon Rice Soup)

We tried a Greek restaurant in our town recently. The waitress gave us a choice of soup or salad, and when we heard that the soup was Lemon Rice, we both immediately chose salad. But the waitress insisted that we try the soup for free, and brought us both a small bowl. I think we both had it finished off before she even came back to ask how it tasted. It was delicious! Just the right amount of lemon juice, and very savory chicken broth. This recipe is pretty tangy, so if you're not too sure, add half the lemon juice, then taste it before adding the rest.

1 (16 ounce) can chicken broth
1/2 cup long grain rice (not instant or converted)
Juice of lemon (about 1/4 cup)
3 egg yolks

Boil broth; add rice and cook for 25 minutes. Meanwhile in a separate bowl, beat egg yolks and lemon juice with fork. Slowly pour a cup or two of hot broth into the egg mixture to temper it so the eggs don't curdle. Whisk until it is all blended.
Pour it back into the pot slowly while stirring. Add salt and pepper to taste. (At this point, we let our soup warm on the stove for a few minutes more, so it will thicken up a little, but it also tastes great immediately.) Serve hot or chilled with thin lemon slices and/or parsley.

I have seen several recipes that add shredded chicken into the soup to make it more of a meal, and we have also added seasoned hamburger meat to ours.

NOTE: We love this soup so much, we always triple the recipe, and between the 2 of us, we will have it all eaten in two sittings.