Avgolemono
6 portions
30mA traditional Greek chicken soup, flavored with lemon and thickened with egg. This dish is a blast to make.
What you will need
1 lb. Boneless Skinless Chicken Breast
2 quarts Water
2 quarts Chicken Stock
1/2 cup Rice
5 Eggs
2 Lemons
1 bunch Dill
Salt
(Nutritional facts 146 calories, 12.28 g fat, 3.16 g carbohydrates, 5.91 g protein, 220 mg cholesterol, 197 mg sodium)How to cook
1
2
Gather the ingredients.
3
Slice the chicken into thin strips.
4
Put the water in a soup pot.
5
Add the chicken broth.
6
Add the sliced chicken.
7
Bring to a simmer over medium heat. Let the chicken simmer for about 10 minutes.
8
Use a ladle to skim off some of the white stuff that boils to the surface.
9
Remove the chicken from the broth and reserve.
10
Add the rice. Continue simmering for 20 minutes, or until the rice is cooked tender.
11
In a medium mixing bowl, beat the eggs.
12
Squeeze in the lemon juice.
13
Temper the eggs by whisking a few ladles of hot broth into them in a stream. This will bring the temperature of the eggs up slowly at first so they don't bind.
14
Whisk the tempered egg into the broth. I like to use a strainer to catch any of the lemon seeds I may have missed and to make sure the egg is loose.
15
Add the chicken.
16
Add a little salt.
17
Simmer, stirring constantly and scraping the bottom of the pot constantly until you reach the desired thickness.
18
Garnish and serve.
19
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