Avgolemono (Greek lemon-egg soup)
Anna
ingredients
- 6 cups chicken broth
- 3/4 cup long-grain rice
- 2 cooked chicken-breast halves, skin discarded and meat shredded
- 2 large eggs, at room temperature
- 1/3 cup fresh lemon juice
- 1 lemon, thinly sliced
directions
- 1
Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked.
- 2
Add the chicken. Remove the soup from heat and cover.
- 3
Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup.
- 4
Ladle into bowls and serve immediately with a slice of lemon.
Source: Anna
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