Avgolemono (greek Lemon-egg Soup) With Chicken

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

Ingredients

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

Recipe

• 1 heat the broth and rice in a large saucepan to boiling.
• 2 reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked.
• 3 add the chicken.
• 4 remove the soup from heat and cover.
• 5 whisk the eggs and lemon juice in a medium bowl until frothy.
• 6 remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually.
• 7 slowly stir the warmed eggs into the soup.
• 8 ladle into bowls and serve immediately with a slice of lemon, if desired.