Prep 0 mins
Cook 25 mins
This recipe produces all the creaminess of traditional avgolemono in a fraction of the time. Feel free to use Swanson's chicken broth and frozen lemon juice made from concentrate. This is a wonderful dish if you are coping with a cold and don't want to cook!
- Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through.
- Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice.
- Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.