Avgolemono Soup Shooters (Gluten-Free)

Ingredients

• 4 cups Chicken Broth
• 1 cup Cooked Chicken
• 1/4 cup Long Grain Rice
• 2 Eggs
• 1/4 cup Lemon Juice
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of Chicken Broth and bring it to a simmer over medium-high heat (400°F / 200°C).
2. 2Once simmering, add the 1/4 cup Long Grain Rice to the pot. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the rice is tender.
3. 3While the rice cooks, crack the 2 Eggs into a medium bowl. Whisk them vigorously until they are light and frothy.
4. 4Slowly drizzle the 1/4 cup Lemon Juice into the whisked eggs while continuing to whisk constantly.
5. 5To temper the egg mixture, carefully ladle about 1 cup of the hot broth from the pot into the egg and lemon mixture, whisking continuously. Repeat this process two more times, adding about 1 cup of hot broth each time, to gently warm the eggs without cooking them.
6. 6Pour the tempered egg and lemon mixture back into the pot with the broth and rice. Stir constantly over low heat (180°F / 82°C) for 5-7 minutes, until the soup thickens slightly. It is important not to let the soup boil, as this can cause the eggs to curdle.
7. 7Stir in the 1 cup Cooked Chicken and heat through for 2 minutes.
8. 8Season the soup with the 1/4 tsp Salt and 1/4 tsp Black Pepper.
9. 9Serve the Avgolemono Soup warm in shooter glasses.

Substitutions

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