Avgolemono (Greek Lemon-Egg Soup) With Chicken
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 6 cups low sodium chicken broth
- 3⁄4 cup long-grain rice
- 2 cooked 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
- 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, if desired.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>