The last half of January has been filled with some downright bone chilling days. Even though the sun was shining for some of them, it just hasn’t been enough to warm me up. We’ve been working on butchering whole chickens in class the past couple of weeks and were told asked to make some chicken soup. So the timing was just right for this hearty chicken avgolemono. This is the chicken soup I grew up with. No noodles, just chicken and rice in a silky smooth and creamy lemon flavored broth. The magic of this chicken avgolemono (egg-lemon) soup is that it comes together pretty easily and packs enough bright…