Instructions: In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately.

Serve hot to 6 to 8 people.

Comments: Its a wonderful and aromatic first course - distinctively Greek.

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