Greek Chicken Soup - Nora Miller – modified a bit by Michael Fletcher

(Grandma used to make something called Chicken Gravy.(See Sauces, Dressings & Relishes)  The Greek soup called Aveglemono is very similar to this.  I kind of combined the two ideas to come up with this wonderfully light  and flavorful soup)

2 cups milk                                          

6 egg yolks, beaten
¾ cup long grain rice                          
1 chicken breast, cooked & shredded
parsley                                                  
2 lemons
2 tbsp cornstarch                                
2 quarts chicken stock
½ stick butter                                       
salt & pepper
 
Mix the milk, egg yolks and cornstarch in a bowl and set aside.  Bring the chicken stock to a boil and add the rice.  Cook covered for 20 minutes to allow the rice to cook.  Remove from heat and very slowly add the egg mixture, stirring constantly to avoid curdling.  Return to heat to allow to thicken slightly.  Season with salt to taste.  Grate the rind from the two lemons and then juice, removing seeds.  Add butter, parsley to taste, lemon rind and the juice of two lemons to the soup.  Simmer for 10 minutes and serve.