Avgolemono: Chicken Soup with Egg and Lemon

My energy level hit a brick wall yesterday.  I am sure you all know; one of those move-in-slow motion-days until everything gets back in-sync.  So, what better thing to make for dinner than chicken soup.  This is quick, simple and healing.  Basic comfort food! Nothing fancy, except the name!  It's roots are Greek and Mediterranean.  Remember this recipe when you or your family need a little TLC.
I made my chicken stock from this weeks chicken.  Easy-place chicken in a pot.  Cover with water. Add 2 stalks of celery, 2 carrots cut in half and one onion, halved.  Simmer for a few hours.  Strain broth.  Discard vegetables and bones.  Reserve meat for any recipe.

Avgolemono: Chicken Soup with Egg and Lemon
printable recipe

1 Qt. Chicken Stock
4 c. diced, cooked chicken
2 T. olive oil
1 onion, diced
2 Bay leaves
2/3 c. Arborio Rice
1/2 c. fresh lemon juice
2 large eggs
Kosher salt and pepper

Heat the oil in a small skillet.  Saute the onion until translucent.

Bring Chicken stock to a boil.  Add the onions and the bay leaves.  Turn down to medium heat and simmer for 30 minutes.

Add the rice.  Bring back to a boil and lower heat to simmer for 30 minutes.
In a small bowl, whisk the egg and the lemon juice. 

Take 2 ladles full of hot broth and slowly add to the bowl while whisking.

Slowly add the broth and egg mixture to the pot and stir constantly till it is all incorporated.
Add the diced chicken.  Salt and pepper to taste.