Scott Heath, who gave me the recipe framework, thinks this soup is called Avgelimonio, but he didn't sound sure, so I'm not sure, either. But it's good, whatever it's called. It's comfort food. Very good "sick food" that I can't resist even when I'm well. There are all kinds of variations possible, but this is the one I make.
4 c chicken broth (about 1 can, if that's how you get your broth)
1 c cooked rice
1 c cut-up cooked chicken
1/2 c peas
1 c chopped carrots
2 eggs, well beaten
salt and pepper to taste (will depend heavily on your broth
juice from 1/2 fresh lemon, or a few T lemon juice
4 to 6 cloves fresh garlic
Cook veggies in a little olive oil. Add broth, chicken, and rice. Cook for awhile at low. Bring up to a rolling boil and stir in egg. Cook until egg looks done. Add remaining ingredients, finally pressing garlic into the soup. Simmer until it smells right.
There are all kinds of different things you can do with this soup. It's largely a "what you have" soup. If you don't have peas and carrots, use other vegetables. If you have more or less chicken or rice, use that. And if you want to make a creamy textured soup instead of an egg-drop texture, don't bring the soup to a boil--keep it at a low simmer.