Avgolemono A Greek chicken-lemon soup, extrememely simple to make. 5 cups chicken bouillon (dissolve soup packets in 5 cups of water, or use tinned consomme) 1/4 cup plain rice 2 eggs juice of a lemon seasonings (salt, pepper, paprika) Bring the bouillon to a boil, add rice and simmer 20 minutes.  Meanwhile, beat eggs with lemon juice; add 1/4 cup of the hot bouillon and blend, stirring constantly.  Remove the soup pot from heat and combine with egg-lemon mixture, season with salt, pepper and paprika, and serve very hot. This soup may be kept hot for a few minutes, but should never be allowed to boil again after the egg mixture has been added.