Avgolemono Soup Shooters (Egg-Free)

Ingredients

• 6 cups Chicken Broth
• 1 cup Cooked Chicken
• 1/4 cup Arborio Rice
• 1/2 cup Lemon Juice
• 2 tbsp Cornstarch
• 1/4 cup Water
• 2 tbsp Fresh Dill
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 6 cups of Chicken Broth and the 1/4 cup Arborio Rice. Bring the broth to a rolling boil over high heat, then reduce the heat to medium and cook, uncovered, for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
2. 2While the rice is cooking, in a small bowl, whisk together the 2 tablespoons Cornstarch and the 1/4 cup Water until smooth. This mixture is your slurry.
3. 3Once the rice is tender, reduce the heat under the pot to low. Very slowly, while stirring the broth constantly with a whisk, pour in the cornstarch slurry. Continue stirring for 1 to 2 minutes, or until the soup has thickened to a creamy consistency. The soup should coat the back of a spoon.
4. 4Stir in the 1/2 cup Lemon Juice, the 1 cup Cooked Chicken, the 2 tablespoons Fresh Dill, the 1/2 teaspoon Salt, and the 1/4 teaspoon Pepper. Heat gently for another 2 minutes, stirring, until everything is well combined and heated through. Do not let the soup boil after adding the lemon juice.
5. 5Serve the Avgolemono Soup warm in shooter glasses.

Substitutions

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