Greek Avgolemono

By JimMac

Ingredients

• 6 cups chicken or turkey broth
• 1 whole skinless chicken breast, halved
• zest of 1 lemon
• 2/3 cup long grain rice
• 1/4 cup lemon juice
• 4 egg yolks
• 1 T fresh mint or 1 t dried
• 1 t oregano
• 1 T fresh parsley
• salt and pepper to taste

Preparation

Step 1

Boil stock. Add chicken breast and 1/2 of lemon zest. Simmer for 15 minutes (or 7 minutes in pressure cooker for boneless breast, 10 minutes for bone-in breast). Remove chicken breast and cool. Cube.

Bring stock back to a boil. Add rice. Cook 20 minutes (or 7 minutes in pressure cooker).
Add chicken cubes.

Whisk lemon juice, remaining zest and egg yolks together. Add a small amount of the broth into the egg yolks and mix. Stir the yolk mixture back into the soup.

Stir in the mint, oregano, parsley. Adjust salt and pepper levels, to taste.