Avgolemono Soup

Method

1. 1

   Simmer rice in stock 15 minutes until tender; add shredded cooked chicken and heat through.

2. 2

   Whisk eggs with lemon juice. Slowly whisk in 2 ladles of hot broth to temper eggs.

3. 3

   Stir back into soup over low heat until thickened and steaming, without boiling; season with salt.

House recipe