Kotosoupa Avgolemono (greek chicken soup with rice, egg and lemon)

INGREDIENTS:
(for 2 pers. as main course)

2 chicken breast fillets
2 tablespoons olive oil
1 red onion
1,5 l chicken broth
1/2 bunch flat parsley
1 organic lemon, peel and juice
3 eggs
100 g rice
Salt 
freshly ground pepper

​PREPARATION:

1. Bring water to the boil in a saucepan and cook chicken breast fillets for 20 minutes.
2. Peel onion, chop finely and sauté in a saucepan with a little olive oil. Add rice and chicken broth and simmer for about 20 minutes at medium heat. 
3. Wash parsley thoroughly, chop finely and put aside.

4. after 15 minutes cooking time, skim about three large ladles of soup and stir in 3 eggs with a whisk.
5. wash lemon hot, grate peel into the soup. Halve the lemon, cut off three fine slices and squeeze the juice. 
6. take the chicken breast fillet out of the boiling water and cut into small pieces. Add these pieces to the soup.
7. parsley. Add soup-egg mixture as well as lemon juice and fine slices of lemon to the soup and season with salt and pepper. 
8. serve in a pot or in two plates. Bon Epi-tit!