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Avgolemono - Greek Lemon Soup


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  • 6 C chicken stock
  • 1/2 C long grain rice
  • 4 eggs
  • 4 tsp lemon juice
  • pepper
  • chives or parsley for garnish



Step 1

Put chicken stock and rice into large saucepan. Boil. Cover and simmer about 15 minutes to cook rice. Beat eggs in medium bowl until frothy. Add lemon juice. Gradually stir in 1/3 chicken rice mixture. Add back to saucepan stirring. Do not allow to boil or it will curdle. Sprinkle with pepper and garnish


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