AVGOLEMONO (GREEK LEMON SOUP)
About 4 cups; 2 to 3 servings
For a more substantial soup, increase the stock or broth to 4 cups. Poach 1 boneless, skinless chicken breast in the broth along with the rice until the internal temperature reaches 165°F in its thickest part, about 15 minutes. Shred the chicken with a fork and add the meat to the finished soup.
Bring to a rolling boil in a medium saucepan:
- 3 cups Poultry Stock, or Chicken Broth
- ½ cup long-grain white rice
Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. Whisk in a medium bowl just until combined and uniform in color:
- 2 large eggs
- ¼ cup lemon juice
Stir in 2 tablespoons of the hot stock. Gradually pour the eggs into the hot but not boiling soup, stirring constantly. Season to taste with:
- (Lemon juice)
- Salt and black pepper
Serve in hot cups, garnished with:
- Chopped parsley or minced dill