Avgolemono

🛒 Ingredients

• Chicken Broth 250 g · 31 kcal
• Cooked Chicken Breast 40 g · 64 kcal
• Uncooked White Rice 15 g · 54 kcal
• Large Eggs 38 g · 57 kcal
• Fresh Lemon Juice 20 g · 4 kcal
• Fresh Dill 2 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, bring the chicken broth to a gentle simmer. Add the uncooked white rice and cook according to package directions until tender, about 12-15 minutes.
2. Stir in the shredded cooked chicken and heat through. Reduce the heat to low, ensuring the soup is barely simmering and not boiling.
3. In a separate medium bowl, whisk together the eggs and fresh lemon juice until light and frothy.
4. Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from scrambling.
5. Gradually pour the tempered egg-lemon mixture back into the soup pot, whisking continuously until well combined and the soup thickens slightly. Do not allow the soup to boil after adding the avgolemono mixture, or it will curdle.
6. Season with salt and black pepper to taste. Ladle into bowls, garnish with fresh dill, and serve immediately.