Avgolemono - Greek egg lemon chicken soup

  • Time cooking time: 10 min
  • Yield serves 4


    4 cups Chicken Stock
    2 cups diced cooked chicken
    1 tablespoon fresh lemon juice
    1/4 teaspoon lemon zest
    1/2 cup brown rice (cooked)
    4 egg yolks, slightly beaten
    black pepper, fresh ground
    nutmeg, ground


    Heat stock in 2 qt. saucepan until it is steaming.
    In separate bowl, whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock Stir in lemon juice and zest. Add rice, chicken and heat gently, stirring occasionally, until steaming, 3-5 minutes.
    Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
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