Mediterranean

Avgolemono Soup

Name: Avgolemono Soup
Total time: 40 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 8 cups chicken broth; 1 lb boneless skinless chicken breast; 1/2 cup long-grain white rice; 3 large eggs; 1/3 cup fresh lemon juice (about 2 lemons); 1/4 cup chopped fresh dill; 1 tsp salt and 1/2 tsp white pepper

A silky Greek chicken and rice soup thickened with eggs and brightened by an abundance of fresh lemon.

40 minutes

Serves 3

Lunch

Contains common allergens

Egg

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Instructions

6 steps

1
Bring the chicken broth to a gentle boil in a large pot, add the chicken breasts, and simmer for 18 to 20 minutes until cooked through and reaching 165°F internally.

2
Remove the chicken to a plate, then stir the rice into the simmering broth and cook 15 minutes until tender, while you shred the cooled chicken into bite-size pieces.
3
In a bowl, whisk the eggs vigorously until frothy, then slowly whisk in the lemon juice to make the avgolemono base.
4
Temper the eggs by ladling about 2 cups of hot broth into the bowl in a thin stream while whisking constantly, which prevents the eggs from scrambling.
5
Reduce the heat to low and pour the tempered mixture back into the pot, stirring gently until the soup turns opaque and lightly thickened, about 2 minutes; do not let it boil.
6
Return the shredded chicken to the pot, season with salt and white pepper, stir in the dill, and serve immediately while velvety.

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