Greek Lemon, Chicken Rice Soup (Avgolemono)

My daughter loves chicken and lemon so this is a quick easy soup for me to make for her during the week.  See my last post for homemade chicken stock in a slow cooker in order to make the stock and get the chicken for this.  You can use any type of rice you would like.  This time I used arborio because I had a bag I wanted to use up.  You can substitute out the rice for orzo, that's how our local greek restaurant served this.  People think there is cream in this from the constancy but it is actually the egg mixture.  If you were to stream the egg directly into the soup it would become like egg drop soup with strands of egg. 

Ingredients:

1 small onion, chopped

Olive oil

8 cups of homemade chicken stock

Meat from half a chicken cooked in the stock, skin and bones removed and diced

1/2 cup of rice

Juice of 1 1/2 lemons

2 eggs

2 tsp salt

Heat a small amount of olive oil in the bottom of a large soup pot over medium heat.  Add onion and sauté until translucent taking care not to let the onion brown.  Add the stock and bring to a boil.  Add in the rice and reduce to a simmer for 20 minutes until the rice is just about cooked.  Add in the diced chicken and bring back to a boil.  Whisk the lemon juice and eggs in a separate pourable container.  Slowly whisk in 2 cups of the hot stock until well incorporated.  Pour the egg mixture back into the hot soup, season with salt and serve.