Avgolemono soup | Cook Book

Ingredients

1 liter (4 cups) chicken broth

100g (½ cup) uncooked rice or orzo

2 large eggs

Juice of 1–2 lemons (about 60ml)

200g (1 cup) shredded cooked chicken (optional)

Salt and black pepper, to taste

Fresh parsley or dill, for garnish

In a pot, bring the chicken broth to a boil.

Add rice (or orzo) and simmer for 10–12 minutes until tender.

In a bowl, whisk the eggs until smooth.

Gradually add the lemon juice while whisking.

Slowly add a ladleful of hot broth to the egg mixture while whisking continuously.

Repeat with another ladleful to prevent curdling.

Reduce heat to low and stir the tempered egg mixture back into the soup. Do not boil.

Add shredded chicken (if using), then season with salt and pepper.

Serve warm, garnished with parsley or dill.