I made this recipe recently and it was really good....I think the leeks were the secret. I didn't add dill because I don't really like it in soup.
Greek Lemon Soup

I've never heard of it so I looked it up on Epicurious which eventually led me to this version.

http://www.seriouseats.com/recipes/2008/02/dinner-tonight-avgolemono-greek-lemon-and-rice-soup-recipe.html

One of the reviewers on Epicurious, Lenadams from Ypsilanti, MI, had thus to say. "Avogolemono is a Sephardic Jewish dish from way back, under the name agristada. So, in a sense, this IS a Jewish Chicken Soup!" I guess even recipes have a DNA.

From my Husband's Greek Aunt

Thank you, everyone. It turns out it was a big hit for dinner, with Saganaki, toasted pita, a big green salad and a fruit plate. Yum. I poached chicken when I made my broth and I shredded it in the bottom of each bowl.

It looks like some people make it a very rich thick soup and some more broth-y. Where we used to live there was a great Greek place and theirs was more brothy.

1929 - Thank you so much, the real deal! I am going to follow that the next time, prob w option 2. I like using the whites, they are so good for you.

I guess it was not all for naught as now I know what to tinker with if at first I am not crazy about the soup. Now I need to make sure I am pronouncing it correctly.

My pleasure!