This is one of my favorite soups (classic Greek soup) and this is a quick short cut way to get it on your table in 30 minutes.
6 cups homemade chicken stock or low sodium broth
Salt and freshly ground pepper
2 cups cooked white rice (warmed)
2 large egg yolks
1/4 cup fresh lemon juice
1 rotisserie chicken (coarsely shredded)
In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Enjoy!
*Recipe adapted from Food and Wine