I guess maybe I didn't post it here!! Here it is...

Sand, I'm so glad you and your hubby enjoy this recipe!! I haven't made it in a while. I'll have to make it again soon, too. I guess you must have gotten it off my website, because I can't find it here either. I'll have to remedy that right now!

Greek Chicken Soup with Avgolemono (Egg/Lemon Sauce)
(Makes 6 servings)

This is supposed to be the Greek cure for the common cold. It's certainly comforting!

Ingredients:
3 lbs white meat chicken pieces
8 cups water
1/2 bunch parsley
1 medium onion, minced very fine
1 teaspoon salt
1/3 cup long-grain rice
1 large carrot, minced very fine
1 stalk celery, minced very fine
Juice of 2 lemons
4 egg whites or 1/2 cup Egg Beaters
1 1/2 Tablespoons cornstarch

1. Put chicken, water, parsley, onion, and salt in a large pan and bring to a boil.
2. Cover pan and let simmer for at least 45 minutes.
3. Remove chicken and parsley, discard parsley.
4. Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
5. Set aside.
6. Add rice, carrot and celery to broth and cook for 20 minutes.
7. Add lemon juice to the soup.
8. Stir.
9. Turn off heat.
10. Beat the egg whites and cornstarch in a small bowl.
11. While whisking, slowly dribble in hot chicken stock- never stop whisking.
12. Do this until you have used up a couple of ladlefuls of stock.
13. This tempers the egg whites so they do not curdle.
14. Slowly add egg whites to the hot soup and give a good stir.
15. Add chicken and serve, sprinkled with a bit of pepper (if desired).

Note: If you do choose to use egg whites instead of Egg Beaters, you should know that the eggs in this soup are not raw - they are cooked by the hot stock. That's what the tempering process is all about (and to make sure the eggs don't curdle!).

Adapted slightly from a recipe by evelyn/athens at Recipezaar

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