Avgolemono (Greek Egg and Lemon Soup)
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.