Avgolemono (Greek Lemon-Egg Soup)

By DenaK

Ingredients

• 6 cups low-sodium chicken broth
• 3/4 cup long-grain rice
• 2 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

Preparation

Step 1

Directions

Place the broth and the rice in a large saucepan and bring to a boil.

Reduce to a simmer, cover, and cook for 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.

Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the
soup.

Ladle soup into bowls. Serve immediately with a slice of lemon.