Avgolemono Soup

🔥 Prep

• Measure out 1 liter of chicken broth and have it ready.
• Rinse and measure 0.5 cup of rice.
• Crack 2 eggs into a bowl and set aside.
• Measure 3 tbsp of lemon juice into a small container.
• Ensure 200 g of shredded chicken is prepared and ready to add.

🔥 Cook

• 1. Pour the 1 liter chicken broth into a large pot and bring to a boil over medium-high heat.
• 2. Add the 0.5 cup rice, reduce the heat to medium, and simmer for 15 minutes until the rice is tender.
• 3. While the rice cooks, whisk together the 2 eggs and 3 tbsp lemon juice in a bowl until smooth.
• 4. Ladle about 1/2 cup of the hot broth into the egg‑lemon mixture, whisking constantly to temper.
• 5. Slowly pour the tempered mixture back into the pot, stirring constantly over low heat for 3 minutes until the soup thickens slightly; do not let it boil.
• 6. Stir in the 200 g shredded chicken and heat for 2 minutes over low heat just until warmed through.
• 7. Taste and adjust seasoning with salt if needed; serve immediately.

🔥 Serve

• Ladle the soup into warm bowls and garnish with a sprinkle of fresh dill or parsley.
• Serve with crusty bread, pita, or toasted baguette on the side.
• Offer extra lemon wedges at the table for added brightness.