AVGOLEMONO (Greek Lemon Chicken Soup)
8 cups Chicken Stock
1 cup long grain rice (you could also use orzo pasta)
Juice of 3 lemons
Salt and pepper
Parsley for garnish
Bring stock to a boil in a 4 qt pan over high heat. Reduce heat to medium and stir in rice (or pasta); cook, partially covered until tender.
Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock to the eggs and whisk to combine. Transfer mixture to the pot.
Cook while stirring, about 2 minutes more. Season with salt and pepper and garnish with parsley.