Avgolemono (greek egg & lemon soup)

4 Servings

Ingredients

Quantity	Measure	Ingredient
4	cups	Chicken Stock
¼	cup	Uncooked Rice
1		Egg Yolk
½		Lemon, Juice Only

Directions

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in ½ cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.