Dairy-Free Avgolemono Soup Shots

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of chicken broth and bring it to a boil over high heat. This should take about 5-7 minutes.
2. 2Once the chicken broth is boiling, carefully add the 1/4 cup of long-grain rice. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes, or until the rice is tender. You can test this by tasting a grain of rice.
3. 3While the rice is cooking, prepare the thickening mixture. In a small bowl, whisk together the 3 tablespoons of lemon juice and the 1 tablespoon of cornstarch until there are no lumps and the mixture is smooth. Set this bowl aside.
4. 4After the rice has cooked for 15 minutes, slowly pour the lemon juice and cornstarch mixture into the pot of simmering broth. Stir the soup constantly as you pour to prevent lumps from forming. Continue to stir for 1-2 minutes until the soup thickens slightly, coating the back of a spoon.
5. 5Add the 1 cup of cooked chicken, shredded, to the pot. Stir in the 1/4 teaspoon of salt and the 1/4 teaspoon of white pepper. Let the soup heat through for another 2-3 minutes, stirring occasionally, until the chicken is warm.
6. 6Carefully ladle the warm soup into 4 small shot glasses. Serve immediately.

Substitutions

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