Avgolemono Soup

In a large pot over medium-high heat, warm up the oil. Add onion and garlic and saute them in the hot olive oil for about 2 minutes. Add chicken stock, and bring to boil. Add rice, reduce heat, and simmer for about 15 minutes.

After the soup has simmered for 15 minutes, whisk together lemon juice, cornstarch, salt, pepper and egg in a small bowl. Slowly pour the egg mixture into the broth, stirring constantly. Add chicken into the soup. Cook until the soup thickens and rice is done, about 3 minutes longer.

Makes 4 large servings. Top each bowl with parsley to serve.

Adapted from Cooking Light.