Yia-Yia's Avgolemono

Ingredients

• 4 cups chicken broth
• 2 cups cooked chicken, shredded or cubed
• 1 cup long-grain white rice
• 2 eggs, lightly beaten
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Directions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Stir in the rice and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.
3. Add the chicken and simmer for an additional 5 minutes.
4. In a small bowl, whisk together the eggs and lemon juice until combined.
5. Slowly pour the egg mixture into the pot, stirring constantly.
6. Stir in the parsley, and season with salt and pepper, to taste.
7. Simmer for an additional 5 minutes, or until the soup is thick and creamy.
8. Serve hot.

Interesting Facts

• Yia-Yia is the Greek word for grandmother.
• Avgolemono is a classic Greek soup that is traditionally served with fish.
• The addition of eggs to this soup gives it a creamy and smooth texture.