Greek cuisine · Soups & Stews

Avgolemono

Chicken soup with rice and a creamy egg-lemon liaison.

Ingredients · for 4 servings

• 1 chicken breast
• 150 g rice
• 2 eggs
• 2 lemons
• Dill

Instructions

1. Poach the chicken breast in broth at gentle heat for 15 min; remove and pull finely; save the broth.
2. Cook the rice soft in the broth.
3. Whisk the eggs with the lemon juice until pale and foamy.
4. Slowly temper two ladles of hot broth into the eggs while stirring constantly.
5. Stir the egg-lemon mixture with the chicken back into the pot and ONLY heat – don't boil, or it will curdle; season with salt.
6. Serve silky hot with dill.