Avgolemono (Greek Lemon and Rice Soup)

I found this recipe somewhere on the internet (don't remember where) and thought it sounded good. It's very easy to make, and doesn't take too long either. I added chicken to the recipe just because. I sauteed boneless/skinless chicken thighs till done in my dutch oven, removed them, and then added the stock for step #1, scraping up the "fond" from the bottom of the pan. I diced the chicken roughly and added it back after the whisking in step #4. You could also use b/s chicken breasts, and shred the meat if you prefer.