Avgolemono & Provolone Grilled Cheese

Kate didn't like the soup, but she did eat the grilled cheese - I think that to be more kid friendly, it would be better to cut down on the lemon juice. Of course if you're kids are big lemon fans, then go to town.

Avgolemono (Greek Lemon Chicken & Rice Soup from Real Simple)

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

Preparation
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.

Grilled Cheese (see oven grilled cheese recipe)
Whole Grain Bread
Sliced Provolone