Avgolemono Soup with Chicken I loved the lemon taste though, and will definitely make this again! I served this at a staff meeting and those brave enough to try something new really enjoyed it.

Ingredients 

6 cups chicken stock

1 whole chicken breast, boned, skinned, and halved

the zest of 1 lemon, grated

2/3 cup long grain rice

1/4 cup lemon juice

3 egg yolks

1 Tablespoon chopped fresh mint (or 1 teaspoon dried mint)

1 teaspoon oregano, rubbed into the soup between your palms

1 Tablespoon chopped parsley

1 teaspoon grated black pepper

Method 

In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. 

Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. 

Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. 

Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. 

Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.