Avgolemono (Greek Egg Lemon) Soup

The first time I had this was at the Greenery, and soooo delish!
I had to figure out a recipe and make it, and found it's great to solve the leftover egg yolk dilemma when I make the  light oatmeal muffins.

Avgolemono (Greek Egg Lemon) Soup - Serves 6

8 c chicken stock
1 1/2 - 2 c short grained rice, orzo or quinoa
1/2-3/4 c lemon juice or 2/3 c (4-5 fresh squeezed lemons)
6 egg yolks (or 3 whole)
1 T lemon zest
1/4 c unsalted butter
1 - 1 1/2 c cubed/shredded chicken
salt and pepper to taste
You can also throw in some chopped artichoke hearts. (opt)
Dill or parsley for garnish (opt)

If you want it more rice/chickeny use the upper measurements if more brothy, use less.

Bring chicken stock to a boil.
Add rice and reduce to simmer following cooking time on package.
Zest one lemon.
Roll lemons on counter to loosen juices up, slice and juice into a measuring cup.
Add juice, egg yolks and salt into a mixing bowl and whisk to combine.

When rice is done, remove from heat.
*Slowly add stock to egg/lemon mixture stirring constantly, so you don't curdle/cook the eggs (or you'll end up with scrambled eggs).

When all is combined, add back in pot and add butter and chicken and lemon zest, until chicken is warmed and butter is melted. It will thicken slightly. (don't boil or you'll end up with egg drop soup)
Season with salt and pepper.
Garnish with dill or parsley (opt)

Serve with a spinach salad and crusty bread or warm pita, and extra lemon on the side if desired.
Opa!