avgolemono soup

May 22, 2020

“I got this recipe from an old Greek restaurant owner that said this soup reminded him of his mother’s dining table, and how happy he felt to sit there and enjoy a bowl of her soup. I hope it has a similar warming effect on you.” -Chef Ant

What you’ll need:

~10-15 servings

• 6 cups chicken stock

• 3/4 cups long-grain rice

• 2 chicken-breasts, cooked and shredded

• 2 eggs, room temperature

• 1/3 cups lemon juice

• salt to taste

• white pepper to taste

Instructions:

• Heat the broth and rice in a large saucepan to boiling

• Reduce heat to simmering; cover and cook 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

• Remove about 1 cup hot broth from the soup and slowly add it to the eggs

• Whisking continually

• Slowly stir the warmed eggs into the soup

• Ladle into bowls and serve immediately with a slice of lemon

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