Greek Chicken-Lemon Soup
For the Rice and Chicken:
For the Lemon-Egg Mixture:
Cook the Rice and Chicken
Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.
Make the Lemon-Egg Mixture
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, and then 1 cup (8 fl oz/250 ml) of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.
Finish the Soup
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.