kotsoupa avgolemono (chicken soup with egg and lemon)

1. 1. Bring chicken, onion, and water to a slow boil. Skim foam off top frequently. Add salt to taste and simmer, covered, for 2 to 3 hours, until chicken meat comes away from the bones.
2. Turn off heat and remove chicken and onion from pot with a slotted spoon (discard onion)
3. De-bone chicken, shredding, or chopping meat fine.
4. Put chicken meat back in pot, bring to a boil, and rice or bulgur. Simmer, with cover ajar, adding more water if necessary or desired, until grain is cooked.
5. In the meantime, in a medium-size bowl, beat together egg and lemon until frothy. Very slowly add 2 to 3 cups of hot soup to egg mixture, beating vigorously with a whisk to keep egg from curdling. Pour egg mixture into pot and stir well with a wooden spoon. Serve immediately. Season individual bowls with freshly ground black pepper.

2. If you are pressed for time, buy a roasted chicken (3 to 4 pounds) and chicken stock (2 to 2 ½ quarts). Pour stock into large soup pot and follow remainder of recipe (start at #3).