Avgolemono (Greek Lemon-Egg Soup) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
6 cups low-sodium 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. Add the chicken. Remove the soup from heat and cover. 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. Ladle into bowls and serve immediately with a slice of lemon.
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