Avgolemono Soup (Greek Egg-Lemon Soup)

Ingredients
2 cups milk - or just ise extra broth
6 egg yolks, beaten
2 quarts chicken stock
3/4 cup long grain rice
1/4 cup butter
chopped parsley
1 cup fresh lemon juice (or less to taste)
1 lemon zested
salt and pepper


Directions
1Stir the milk and beat in the egg yolks.
2Set aside.
3Bring the stock to boil in a 4 quart soup pot and add the rice.
4Cook, covered, until the rice is puffy and tender, about 25 min.
5Remove the soup from heat, add milk and egg mixture, stirring carefully.
6Continue to cook for a moment until all thickens.
7Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.


The traditional Greek avgolemono soup is just chicken broth (thickened with egg and flavored with lemon) and rice. I like to add juicy bites of chicken breast to make it a meal!