Avgolemono
 Greek Lemon Soup

8 cups

Homemade Chicken Stock (OR low sodium can broth)

6

Eggs (well beated)

3-4

Lemons (juiced and strained)

1/2 cup

Rice (uncooked) 

1. Boil chicken in water to make chicken stock.  When done remove chicken set aside to cool and add some canned broth if necessary to make a nice tasting plain broth base. 

2. Reserve 2 cups of chicken broth to cool (set aside)

3. Par boil rice to help reduce the starch, drain and then add rice to heated broth. Continue cooking until rice is done on low heat.

4. Place your lemons in hot water for 10 minutes and then roll on counter to help release juice.  Strain the juice from the lemons into a cup.

5. Beat the eggs until well blended and slowly add to lemon juice mixing constantly.

6. In cooled broth. SLOWLY add egg & lemon mixture using wire whisk to mix.

7. SLOWLY add cooled broth/egg mixture using wire whisk to hot broth mixing constantly so it doesn't curdle.

8. Cut up the chicken into bite sized pieces and add to soup

NOTE:  Add some salt to soup to make it taste more sour

Recipe from LastMinuteCooking.com