Avgolemono (Greek Lemon Soup)

1. Bring chicken broth to a simmer and add rice.
2. Cover and simmer just until rice is done, about 15 minutes.
3. Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.

Recipe by Jo Marshall.