Avgolemono Soup (Christmas) (8 servings) 6 cups chicken stock 1 whole chicken breast (boned and skinned and halved) the zest of 1 lemon - grated 2/3 cup long grain rice 1/4 cup lemon juice 3 egg yolks 1 Tablespoon chopped fresh mint 1 teaspoon oregano 1 Tablespoon chopped parsley 1 teaspoon grated black pepper In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely. Bring the stock to a boil again, add the rice, and reduce heat to simmer. Cook for 20 minutes. Return the chicken to the soup and let simmer while preparing the avgolemono sauce. In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls and top with a little whipped yoghurt. Serve immediately. This might seem like a very weird breakfast, but it's a traditional Christmas breakfast in Greece. It tastes as good as it smells - which is awesome! Mr Breakfast would like to thank football for this recipe. Recipe number 733. Submitted 12/12/2002.