Avgolemono Soup With Chicken (Greek) Recipe

• 6 c. chicken stock
• 1 whl chicken breast boned, skinned, and halved Grated zest of 1 lemon
• 2/3 c. long grain rice
• 1/4 c. lemon juice
• 3 x egg yolks
• 1 Tbsp. minced fresh mint (or possibly 1 tspn dry mint)
• 1 tsp oregano rubbed into soup between your palms
• 1 Tbsp. minced parsley
• 1 tsp freshly-grated black pepper Whipped yogurt for garnish

1. In a large saucepan, bring the stock to a boil, reduce heat, add in the chicken breast with half the lemon zest.
2. Cover and simmer for 15 min.
3. Remove the chicken, let cold, then slice finely.
4. Bring the stock to a boil again, add in the rice, and reduce heat to simmer.
5. Cook for 20 min.
6. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.
7. In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl.
8. Stir into the simmering soup till it clouds and thickens a bit.
9. Stir in the mint, oregano, parsley, and pepper.
10. Season to taste, then ladle into bowls and top with a little whipped lowfat yoghurt.
11. Serve immediately.
12. Serve warm to 6 to 8 people.
13. Comments: It's a wonderful and aromatic first course - distinctively Greek.

chicken stock, chicken, long grain rice, lemon juice, egg yolks, fresh mint, oregano, parsley, black pepper

Taken from cookeatshare.com/recipes/avgolemono-soup-with-chicken-greek-72303 (may not work)