Avgolemono Soup(Chicken-Lemon Soup)
long grain rice
Bring the stock to a boil in a large saucepan.
Add the rice, cover and simmer over low heat for 20 minutes.
In a large mixing bowl, beat the eggs.
Whip the lemon juice into the eggs.
Constantly whip the lemon-egg mixture while you add 2 cups of heating the soup over a medium-low burner.
Do not boil the soup or the eggs will coagulate.
Add the salt.
Let the soup stand covered off the burner for 5 minutes.