Avgolemono Soup


3 quarts chicken stock
1 cup plain yogurt
2 eggs, beaten
1/4 cup lemon juice
1 cup cooked rice
2 tablespoons finely minced parsley
1/2 cup minced cooked chicken meat


Bring stock to boiling. Add 2 cups of the boiling stock to the yogurt, eggs, and lemon juice, and mix well. Then combine and heat all the ingredients together in the soup pot, being careful not to boil the mixture. Serve hot.


Serves 6 to 8.


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