R.O.D.-Greek Lemon Egg Soup

I got this from Rachel Ray's 30 minute meals.  I'm sure you could use egg substitute to lower the cholesterol and fat if that is something that you are watching.  I did not have any saffron so I skipped it.  This is very good, and also different from plain chicken broth, and warms you up nicely.

• 6 cups chicken stock
• Pinch saffron or saffron powder
• 1 bay leaf (fresh if possible)
• 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
• 2 large eggs
• 2 large egg yolks
• Couple drops hot sauce
• Handful flat-leaf parsley, chopped
• Salt and pepper
• Pita chips, any brand or flavor (I skipped these)

Directions

Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.

Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.

6 Servings---per serving: (without pita chips)
Calories 57;  Fat 3.9 g; Cholesterol 141 mg; Sodium 810 mg; Carb 1; Sugar 1; Protein 4.9 g