Avgolemono Soup
A Greek soup made with chicken broth, rice, lemon and eggs.
Equipment
- 1 four quart soup pot
- 1 wire whisk
Ingredients
- 1 quart Chicken Broth
- 1 quart water
- 1/4 cup chicken base (such as Better than Bouillon)
- 1 cup white rice (level measurement)
- 2 eggs
- 1/2 cup lemon juice Myra used bottled lemon juice
Instructions
- Bring the broth, water and chicken base to a boil
- When it boils, add the white rice, Simmer for 15 minutes, only until rice is just tender.
- While this is cooking, whip 2 eggs with the 1/2 cup of lemon juice.
- When the rice is cooked turn off the heat. Gradually add 2 or 3 cups of the hot soup to the eggs while stirring with the whisk- then add the egg mixture to the soup in the pot. Do not cook after adding the eggs.
- Add one cup of cold water. This keeps the rice from continuing to cook.