Greek Lemon Chicken Soup

This is a twist on a traditional Greek soup.
I was not sure at first but it is pretty tasty and something different.
Works great with rotisserie chicken if you are in a hurry.

Ingredients:
1 bay leaf (remove before you add eggs)
8 c chicken broth
2/3 c wild rice (or 1/3c Quinoa )
6 egg yolks
1 1/2 c shredded chicken
1/4 c lemon juice
salt and pepper to taste

Directions:
Bring chicken broth to a boil. Add rice or quinoa and boil until tender. Beat 6 egg yolks in small bowl, then add 1 c hot broth and whisk. Add egg mixture to sauce pan and cook over medium for 5-7 minutes. Add chicken and lemon juice and stir well. Serve hot!