Greek soup? had chicken, rice, and lemon. don't know name or recipe. please help?

The soup is called Avgolemono. I have two recipes: The first is from Cook's Illustrated. The second is one that someone posted online that is a family recipe. I have made both and like them a lot! Here is a recipe that was in Cook's Illustrated Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated. INGREDIENTS 2 quarts chicken stock , preferably homemade 1/2 cup long grain white rice 1 bay leaf 4 green cardamom pods , crushed, or 2 whole cloves 12 lemon zest strips , about 1-inch x 4-inch pieces), from 1 1/2 medium lemons 1 1/2 teaspoons table salt 2 large eggs , preferably at room temperature 2 large egg yolks , preferably at room temperature 1/4 cup lemon juice from zested lemons 1 large scallion , sliced thin, and/or 3 tablespoons chopped fresh mint leaves Large Strips of Zest 1. Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low. 2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately. To make a version with Chicken, add 2 boneless, skinless chicken breasts (about 12 ounces total), cut into 1/2-inch cubes in with the rice. For a Tunisian variation, remove the cardamon and replace it with a pinch of cayenne and a 2 inch piece of cinnamon. The family recipe posted online: Soupa Avgolemono: This recipe will make a perfectly balanced salty, rich, filling, comforting soup. 8 c. homemade chix stock, 1 c. orzo, 4 eggs/ separated, juice of 3 lemons, fresh ground black pepper. Boil broth, add orzo and simmer until tender 20 min. Whip whites until medium peaks, add yolks beating continuously, add juice, beating. Temper eggs with 2 c. broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. Add egg mixture back to remaining broth and serve. When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. Garnish with thinly sliced lemon. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe.

This soup is called Kotosoupa. It is the perfect soup to take when you are down with a cold. The recipe is as follows:- 1 chicken about 1.5kg 1/2 cup of rice 2 onions - chopped 2 eggs 2 lemons Salt, pepper Wash chicken well and put it in a pot with enough water to boil. Add onions. Once the chicken is soft and tender, switch off the fire and remove chicken from pot. Peel the meat, cut into small pieces and set aside. Add the washed rice to the chicken stock and when it is ready, prepare the egg and lemon sauce. Beat the eggs well and add the lemon juice very gradually. Take a ladleful of stock from the boiled chicken and slowly pour it into the egg and lemon mixture, constantly stirring to prevent cooking it. Add chicken pieces to the stock, salt, pepper, and once it boils, turn off the flame and add the egg and lemon mixture, stirring continually. The soup is now ready to be served.

Avgolemono?