Avgolemono (Greek Egg-Lemon Soup)

Step 1: Heat the stock in a large pot over medium-high heat. Bring to just under a boil.

Step 2: In a large bowl, whisk the eggs until frothy. Add the lemon juice and stir to combine.

Step 3: Take 1/4 to 1/3 cup of stock from the pot and slowly add it to the egg-lemon mixture in a thin, steady stream, whisking constantly. Continue to whisk until the stock is fully combined with the egg-lemon mixture.

Step 4: Add the tempered mixture back to the remaining stock, along with the rice and chicken.

Step 5: Bring the soup to a brief boil then lower it to a simmer. Let it cook for a minute or two (until it has thickened slightly).

Step 6: Season the soup with salt and pepper, garnish with chopped parsley and serve warm