Avgolemono Chicken Soup

Avgolemono Chicken Soup 

2-3 chicken thighs, shred after cooking
1 large container chicken broth low sodium
1 medium onion chopped fine
dash of olive oil
3 large eggs
3 lemons squeezed
1/2 cup Arborio rice
salt and pepper taste

This is a Greek lemon chicken soup, quite unusual and tasty. I forgot to take a photo of the serving size and with the added shredded chicken. Sauté onion in olive oil. When soft add chicken stock and thighs. Poach thighs in stock for one hour till well done. Remove thighs and shred when cool. Add Arborio rice to broth and cook till soft. In separate bowl beat eggs till light and fluffy. Next add lemon juice. Let eggs and lemon juice come to room temperature. Temper egg mixture by adding a small amount of soup to eggs and stirring briskly. When egg mixture feels warm add remaining egg mixture to soup. Add shredded chicken and cook on low (do not boil) till egg mixture is incorporated.