Avgolemono Soup

🛒 Ingredients

• Chicken Broth 250 g · 15 kcal
• Cooked Chicken Breast (shredded) 50 g · 85 kcal
• White Rice (cooked) 70 g · 85 kcal
• Egg 50 g · 70 kcal
• Lemon Juice 15 g · 4 kcal

👨‍🍳 Instructions

1. In a medium pot, bring the chicken broth to a simmer; add the cooked rice and shredded chicken, then allow to heat through for 5 minutes.
2. In a separate bowl, whisk the eggs vigorously until frothy, then gradually add the lemon juice and continue whisking.
3. Carefully temper the egg-lemon mixture by slowly drizzling in about 1 cup of hot broth from the pot, while continuously whisking to prevent the eggs from curdling.
4. Remove the pot of soup from the heat and slowly pour the tempered egg-lemon mixture into the soup, stirring constantly until fully combined and slightly thickened.
5. Season with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with fresh dill or parsley.