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It's a wonderful and aromatic first course--distinctively Greek; serve hot to 6-8 people.

• 6 cups chicken stock
• 1 whole chicken breast, boned, 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 (or 1 teaspoon dried mint)
• 1 teaspoon oregano, rubbed into the soup between your palms
• 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.