Recipe(tried): Avgolemono Soup

Tammy - This classic Greek soup sounds just like the one you described, so I hope it's the right one. It is from The Frugal Gourmet Cooks Three Ancient Cuisines. He also gives a version where seafood is added, and I think adding chicken would be great.

Avgolemono Soup
Serves 10-12

2 cups milk
2 TBL cornstarch
6 egg yolks, beaten
2 quarts chicken stock (the richer, the better)
1/2 cup long-grain rice
2 oz. (1/2 stick) butter
chopped parsley, to taste
1 cup fresh lemon juice
grated lemon peel to taste (optional)
salt and pepper to taste

Stir the milk and conrstarch together and then beat in the egg yolks. Set aside. Bring the stock to a boil in a 4-qt. soup pot and add the reice. Cook, covered, until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat and add the milk and egg mixture, whisking continuously. Place back over heat and cook for a moment until it thickens. Remove from the heat again and add the butter, parsley, and lemon juice, and the optional grated lemon peel. Add salt and pepper to serve.

Hope this helps you out!