Greek Egg and Lemon Soup

Place vermicelli in large, re-sealable plastic bag and break into tiny pieces. (A rubber mallet or the smooth side of a meat tenderizer works well for this.)

Bring chicken broth to a boil in a large saucepan. Add pasta pieces and cook until tender, about 5 min. Turn off heat

Whisk egg whites in a medium mixing bowl until just foamy, about 3 min. Add yolks to bowl and whisk 2 min

While whisking, slowly pour lemon juice into bowl with eggs

Still whisking, slowly pour 3 cups of strained, hot broth into bowl a little at a time

With stove on low, slowly add egg mixture to reserved ingredients in saucepan, stirring constantly as you pour

Add chicken to pan and cook, stirring, until slightly thickened, about 5 min. Serve immediately