Avgloemono Soup -three Ways

Avgloemono Soup
and it's alternative's, On the Fake & Casserole Soup

It's apparently Greek, and after having had it at a favorite restaurant that I had to move across the country from, I ended up Googling for the recipe. I tend to regard it as the quicker than actual chicken noodle soup.
Surprisingly, there's not much of a variation in all the recipes that I found, and I have three variations of my own to share with you.

Avgloemono Soup .
Avgloemono On the Fake.
and Casserole Soup .
But in this Instructable, I'm only doing On the Fake .

!!!!I am not responsible for burned tongues that do not wait for the soup to cool first!
All brothy soups are exceptionally hot straight off the stovetop.

Avgloemono Soup - the healthy way
2 & half quarts/10 cups of chicken stock/bouillon/broth(carton, prepared power or cubes are just fine).
1 chicken breast/left over chicken -about a cup/ 1 chicken leg/2 thighs, etc
1 cup rice
3 egg yolks
juice of 1 lemon(fresh), to taste
  possibly salt (depending on the broth).

In a large pot, bring to a boil the stock/bouillon/broth, add the chicken and bring to a simmer
If the chicken is already cooked , just long enough to warm thru, 5-10 minutes.
      If the chicken is uncooked , simmer/boil chicken for 10-20 minutes depending on the chicken that you've used. Once cooked, remove from the pot and once cool enough, shred into strips/chunks.
While waiting for the chicken to cool, either in the same pot, or in a separate pot(with 2 and half cups of the stock), bring the stock back to a boil and add in the cup of rice, reduce again to a simmer(I find the lowest setting works just fine), cover and time for 15 minutes.
* if having used already cooked chicken, I will tend to just toss the rice in with the chicken, bring to a boil, reduce to simmer, cover and time it 15 minutes instead.
While waiting for the rice to finish cooking, separate the yolks from the whites(I tend to set the whites aside and make mergine? cookies).
*Once rice has finished cooking, re-add the now shredded chicken.
Whisk the yolks in a bowl, once the rice has finished cooking -unless you have a helper, very awkwardly temper the yolks with the stock, so the yolks don't scramble first.
Tempering: my preferred method is whisking a tablespoon at a time, usually four, into the yolks.
Then combine the yolks into the pot and stir, within 2 minutes, a wonderful, egg-drop soup like effect will take affect, also thickening the soup.
Carefully take a taste of the stock, adding the lemon juice to taste, and salt(depending on your stock).
Remove from heat and let cool to edible temperatures IT IS HOT!!

You can of course, use the entire egg if you can't figure out what to do with the egg whites, however the soup will loose the wonderful lemon yellow color and the soup won't be quite so thick. Tempering the eggs is also very crucial with the whole eggs.
The soup can alternatively be thickened with some cornstarch, made in a glass(avoid the lumps!), with either water or some of the stock according to package directions.

Time
* with cooked chicken & rice combined on first step, less than 25 minutes once you turn on the pot, including cool down.
* with uncooked chicken, roughly 45 minutes.

On the Fake - for two(or one very hungry person hoping for leftovers)

4 cups of water
2 cubes of bouillon(I prefer chicken, though beef could work I guess, and I find despite directions, 2 is enough)
1 can of chicken chunks(yes, you can get canned chicken breast/chunks in the grocery store, *1$@ dollarama, or about 2$@local grocery for a slightly larger can).
1 cup rice
1 egg
lemon juice * from the bottle.

Bring the water, bouillon cubes, drained can of chicken and lemon juice to taste(I like lemon, and the kind I've used in the pictures is very weak -3 table spoons).
Throw in the rice, stir, cover, reduce heat to low, time 15 minutes.
While waiting, whisk the egg in a cup/bowl.
Once the rice has been timed(certainly test), temper the egg with a tablespoon at a time of the water from the pot, then stir it all in together.
Remove from heat & let cool down a bit.

It's a quick, one pot soup * if your inventive enough to wash the bowl you whisked the eggs in, a one bowl soup too.

Casserole Soup

3 cups of water
2 cubes of boullion
1 can of anything meat in chunk/flake. ie, the classic, Tuna/turkey/chicken, just not anything minced, like cornered beef.
1 cup of rice
1 egg
lemon juice * from the bottle
  shredded cheese to volume of taste, recommending, say, a half cup of sharp/fort cheddar?

Basically, it's On the Fake, redux, only a bit drier.
Bring the water, bouillon cubes, drained can of chicken and lemon juice to taste(I like lemon, and the kind I've used in the pictures is very weak -3 table spoons).
Throw in the rice, stir, cover, reduce heat to low, time 15 minutes.
While waiting, whisk the egg in a cup/bowl.
Once the rice has been timed(certainly test), temper the egg with a tablespoon at a time of the water from the pot, then stir it all in together.
Remove from heat.
sprinkle the cheese on top, cover, let sit 5 minutes. The pot & soup should be hot enough to melt the cheese. If you want crispier cheese, or want allot of cheese, I would recommend either leaving the pot on low for 5 more minutes, or dumping the soup into an oven safe casserole dish and putting it in the oven @, say, a pre-heated 250 till done to preference.
The smaller water content will, after sitting for a while, make the rice really puff up and absorb everything. It's even slice-able to a point.
Feeling adventurous? Add an extra egg.