Greek Lemon Rice Soup
Greek Lemon Rice Soup, also known as Avgolemono, is rich, creamy and wonderfully easy to make. In my opinion, it's the perfect comfort food for a cold winter's day.
Ingredients
- 2 qt Chicken broth
- ⅔ cup Long Grain Rice
- ½ cup Fresh Lemon Juice
- 3 eggs
- 1 cup Shredded Chicken (optional)
Instructions
- Bring broth to a boil in a large dutch oven.
- Stir in rice and simmer covered for 20 minutes.
- Uncover and reduce heat to low.
- Mix lemon juice and eggs together in a mixing bowl.
- Slowly stir or whisk some of the hot soup into the egg and lemon mixture to temper the eggs. I add about three ladles full. I make sure each ladle is fully mixed before adding the next.
- Pour the lemon and egg mixture into the soup and stir vigorously for a few minutes until thoroughly blended.
- At this point add shredded chicken if desired.
- Continue to cook over medium-low heat, stirring until the soup thickens, about 5-10 minutes more.
- Add salt and pepper to taste.
- Enjoy.
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