It's Soup Time....Avgolemono...egg lemon soup

I know it sounds wierd....egg lemon soup, but trust me it's good (and easy to make). My kids and I got this recipe from Christos (Greek Restaurant in Minneapolis and I wrote about in MN Parent.

Kotsoupa Avgolemono
(Chicken Soup With Egg and Lemon)
Used with Permission from Christos

1 medium roasting chicken, 3 to 4 pounds
1 large onion, unpeeled and studded with 2 cloves
2 to 2 ½ quarts water
Salt, to taste
1 cup long-grain rice or bulgur
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons
Freshly ground pepper, to taste

Bring chicken, onion, and water to a slow boil. Skim foam off top frequently. Add salt to taste and simmer, covered, for 2 to 3 hours, until chicken meat comes away from the bones.
Turn off heat and remove chicken and onion from pot with a slotted spoon. Discard onion and de-bone chicken, shredding, or chopping meat fine. Put chicken meat back in pot, bring to a boil, and rice or bulgur. Simmer, with cover ajar, adding more water if necessary or desired, until grain is cooked.
In the meantime, in a medium-size bowl, beat together egg and lemon until frothy. Very slowly add 2 to 3 cups of hot soup to egg mixture, beating vigorously with a whisk to keep egg from curdling. Pour egg mixture into pot and stir well with a wooden spoon. Serve immediately. Season individual bowls with freshly ground black pepper.