Greek Lemon Chicken Soup

2 tablespoons olive oil
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish

1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup

Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been.  Adding some frozen sweet corn balanced out the lemon a little bit.  Still, an interesting twist on a chicken/rice soup.