Does anyone have good recipe for Greek lemon soup with chicken-aka: Avgolemono?

Preferably a recipe with boneless skinless chicken! thanks!Does anyone have good recipe for Greek lemon soup with chicken-aka: Avgolemono?
2 cups milk


2 tablespoons cornstarch


6 egg yolk, beaten


2 quarts chicken stock


1/2 cup long grain rice


1/4 cup butter


chopped parsley


1/2 cup fresh lemon juice (or more to taste)


1 lemon, rind of, grated


salt and pepper





Stir the milk and cornstarch together and beat in the egg yolks.





Set aside.





Bring the stock to boil in a 4 quart soup pot and add the rice.





Cook, covered, until the rice is puffy and tender, about 25 min.





Remove the soup from heat, add milk and egg mixture, stirring carefully.





Continue to cook for a moment until all thickens.





Remove from the heat again and add the butter, chopped parsley, lemon juice, and finely grated lemon peel.Does anyone have good recipe for Greek lemon soup with chicken-aka: Avgolemono?
8 cups chicken broth.


3 medium eggs.


1/2 cup rice.


Juice from two lemons.


Salt.





1. Bring chicken broth to a boil. Salt to taste.





2. Add rice, cover, and simmer for 20 minutes.





3. Remove from fire.





4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs.





5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup.





6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice.





7. Stir well over heat, but do not allow to boil.





Serves 6