Avgolemono Soup

Avgolemono Soup

• 4 cups chicken stock
• 2 cups diced, cooked chicken (optional)
• 1 cup uncooked rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 eggs
• 2 lemons, juiced
• Salt & Pepper

Directions

1. In a stock pot, bring the 4 cups of chicken stock to a boil. Add the diced chicken, if using, the rice, olive oil, and 1/2 teaspoon salt. Reduce the heat to a simmer. Cover and let simmer for 20 minutes.
2. When rice is tender, turn off the heat. In a separate bowl, whisk the eggs with the lemon juice. Temper the eggs by adding one ladle full of hot broth to the eggs and whisking gently. Pour the egg mixture into the soup and whisk until combined. Season with salt & pepper to taste.