Greek Egg-Lemon Soup for the Microwave

• cups de-fatted chicken broth↗4
• cup long-grain rice, well rinsed, drained↗1⁄2
• large egg yolks↗2
• lemon, juice of↗1
• salt & freshly ground black pepper
• tablespoons minced of fresh mint2
• lemon slice

Step-by-step instructions

1. 1

   Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.

2. 2

   Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.

3. 3

   Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.