Chicken Avgolemono

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 quarts chicken broth
• 2 cups water
• 1 1/2 teaspoons salt
• 1 lb boneless skinless chicken breast
• 1/2 cup long grain rice
• 3 eggs
• 3 tablespoons lemon juice
• 1/2 cup frozen peas, thawed

Recipe

• 1 in a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.
• 2 remove the chicken from the pot; when they are cool enough to handle, cut them into bite-sized pieces.
• 3 meanwhile, stir the rice into the simmering broth. increase the heat and boil until the rice is almost tender, about 10 minutes. reduce heat to low.
• 4 in a bowl, beat the eggs, lemon juice and the remaining salt until frothy. remove about 1 cup of the hot broth from the pot. pour the hot liquid in a thin stream into the egg mixture, whisking constantly.
• 5 pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. do not let the soup come to a simmer or it may curdle. return the chicken to the pot and stir in the peas.