My family is greek. By that I mean my grandfather came over on the boat with his parents when he was a boy in the early 1900s. One of the traditions they brought with them... is Greek Soup. I suppose the real name is something like Chicken Soup Avgolemono or something... but we just call it Greek Soup.
This recipe is how my grandmother made it. And thus... I conclude that it is the correct way.
In a large stockpot.. about a third full of water and a good pinch of sale... bring 6 chicken legs to a boil. If you prefer white meat... that's fine. Preferably though you'd leave the skin on. personally I think the best option is to just chuck a whole damned chicken in the pot.
Turn down the heat and simmer for 45 minutes.
After 45 minutes pull the chicken and whatever veggies you added out of the stock. Keep veggies and meat separate. Salt and pepper the chicken and set aside.
Add 2 cups of long grain rice to the stock. cook over medium heat until groovy.
Now whip 6 eggs until firm. Now pour the eggs into the rice and broth slowly while stirring... so it will cook without getting all gooey.
Add lemon juice to taste. Generally folks add at least the juice from one lemon. As much as a cup to a cup and a half.
The chicken is either served with the soup on the side or in the soup... up to you. I prefer to shred it and serve it in the soup.
And yes... I'm making some right now.