Avgolemano

Tonight I made my favorite soup. It's Greek and it's kind of like chicken and rice and kind of like egg drop and it also has lemon, my favorite ingredient in any dish, ever.

Avgolemano Soup, serves 2
1 large chicken breast, trimmed of fat and cubed
3 C chicken stock
1 small yellow onion, diced
2-3 cloves of garlic, minced
1/2 C (dry) long-grain rice
1 egg
1/8-1/4 C fresh-squeezed lemon juice (MUST be fresh-squeezed! My first trial had Whole Foods 100% not-from-concentrate jarred lemon juice and it was most definitely not the same)
a few sprigs of oregano
a few sprigs of flat-leaf parsley
salt and pepper, to taste

Heat a swirl of olive oil in a pot. Add the onion, garlic, and oregano. Salt and pepper to taste. Once the onions begin to get translucent, add the chicken broth and bring to a simmer. Add the chicken breast and poach for 20-30 minutes. Strain and put broth back on stove. Add rice and cook until done (I used brown rice and it takes longer than white). Meanwhile whisk together egg and lemon juice. Once the rice is done, strain again, and s-l-o-w-l-y pour the hot soup into the egg mixture, whisking continuously. Add back in chicken/rice/onions/etc, garnish with flat leaf parsley, and serve with a dry, lemony white wine.