Avgolemono Soup (Greek Lemon Chicken Soup)

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken
• 1/2 cup Arborio rice
• 2 large Eggs
• 1/4 cup Lemon juice
• 2 tbsp Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a large pot, combine the 6 cups of chicken broth and bring it to a boil over high heat. Once boiling, add the 1/2 cup of Arborio rice and reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
2. 2Add the 2 cups of cooked chicken to the pot with the rice and broth mixture. Stir to combine and continue to heat through for about 2-3 minutes.
3. 3While the chicken is heating, crack the 2 large eggs into a medium-sized bowl. Add the 1/4 cup of lemon juice to the bowl with the eggs. Whisk these together vigorously until the mixture is smooth and well combined.
4. 4Carefully ladle about 1 cup of the hot broth from the pot into the egg and lemon juice mixture. Whisk the egg mixture constantly as you add the hot broth. This process, called tempering, gradually warms the eggs without cooking them into scrambled eggs.
5. 5Once the eggs are tempered, slowly pour the tempered egg mixture back into the large pot with the soup. Stir the soup continuously as you pour to ensure the egg mixture is evenly distributed and does not curdle.
6. 6Continue to heat the soup gently over medium-low heat for another 3-5 minutes, stirring constantly. The soup should thicken slightly but must not reach a boiling point, as this will cause the eggs to scramble. The soup is ready when it has a slightly creamy consistency.
7. 7Stir in the 2 tablespoons of fresh dill. Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
8. 8Serve the Avgolemono Soup immediately.

Substitutions

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