Avgolemono (Greek Lemon-Egg Soup) With Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the magazine Real Simple, April 2003. 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:
1. Heat the broth and rice in a large saucepan to boiling.
2. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked.
3. Add the chicken.
4. Remove the soup from heat and cover.
5. Whisk the eggs and lemon juice in a medium bowl until frothy.
6. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually.
7. Slowly stir the warmed eggs into the soup.
8. Ladle into bowls and serve immediately with a slice of lemon, if desired.
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