TOOLS YOU NEED
- Abbio Stock Pot
- Measuring cups
- Cutting board
- Mixing bowl
- Knife
- Ladle
40 minutes
Avgolemono
A vibrant Greek soup perfect for spring.
INGREDIENTS
- 1 pound of shredded chicken
- 2 quarts chicken stock
- 1/2 cup rice
- 1/3 cup lemon juice
- 4 eggs
- Vegetables - carrots, celery, onion, etc. of your choosing
- Salt and pepper to taste
- Dill and parsley for garnish
PREP
- Shred chicken and set aside
- Dice vegetables and set aside
RECIPE DIRECTIONS
- Add chicken stock to Stock Pot and bring to a simmer.
- Add rice to stock and cook until the rice is nearly cooked - about 15 minutes.
- Add vegetables and continue to cook on a low simmer.
- In a separate bowl, combine eggs and lemon juice and mix well, like you are scrambling eggs.
- While whisking, slowly add in 2-3 cups of chicken broth. This is called tempering your eggs - the mixture should have thick consistency.
- Add the egg and lemon juice mixture back into the Stock Pot, and add salt and pepper to taste.
- Continue cooking on low heat until the soup is well combined and thickened.
- Add your shredded chicken to the soup, taste again, and prepare to serve.
- Serve with dill, parsley, and lemon wedge.
