Instructions:
- Cook the rice: In a large pot, bring the chicken stock to a boil. Add the rice, stir, and reduce heat to a slow simmer. Cook covered for 20 minutes, stirring occasionally, until the rice is tender.
- Prepare the lemon-egg mixture: In a separate sturdy bowl, whisk together the lemon juice and eggs.
- Temper the eggs: Slowly drizzle 1/2 cup of the hot stock into the lemon-egg mixture, whisking vigorously the entire time. This will temper the eggs, preventing them from scrambling.
- Combine with the soup: Turn the heat back on to medium-low under the stock pot. Slowly drizzle the tempered egg mixture into the soup, whisking vigorously as you fully incorporate it.
- Add the chicken and spices: Stir in the shredded chicken, pepper, onion powder, and salt. Heat the soup through, but do not let it boil.
Serve immediately for the best flavor and texture.
Tips:
- Adjust the lemon juice: The amount of lemon juice you use will depend on your personal preference. Start with 1 lemon and add more to taste.
- For a thicker soup: Add a tablespoon of cornstarch mixed with 2 tablespoons of water to the soup and simmer for a few minutes.
- Variations: You can add other ingredients to your avgolemono soup, such as spinach, carrots, or mushrooms.
Avgolemono soup is a delicious and versatile dish that can be enjoyed year-round. Give it a try and see why it’s a classic Greek favorite!
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