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Avgolemono (Greek Egg-Lemon Soup)
Category:Soups - Stews
# of Servings: 4
Submitted by: Alkis Arambadjis and served at It�s Greek to Me
Description:Arambadjis remembers his mother making this soup to lift spirits, soothe sore muscles, and to cure colds. Add more chicken and you’ll have a rich stew.
Ingredients: 6 c. chicken stock
1 carrot, peeled and cut into chunks
1 celery stick, cut into chunks
½ c. long-grain white rice
2 eggs
3 Tbsp. lemon juice, freshly squeezed, or to taste
2 c. skinless chicken breast, cooked and shredded
salt and freshly ground pepper, to taste
parsley leaves, minced for garnish (optional)
Preparation: In a large saucepan, bring the stock to a simmer, cooking the carrot and celery until tender, about 10 minutes. Then remove and discard the carrot and celery. Stir in the rice and simmer, stirring occasionally, until cooked, about 20 minutes. Put the eggs into a medium bowl and whisk until blended; whisk in the lemon juice. Slowly whisk in 2 cups of the hot stock until emulsified. Pour concoction back into the soup, stirring until the soup is slightly thickened (keep it over very low heat, do not bring to a boil). Add the chicken, season with salt and pepper to taste. Serve garnished with parsley.
 

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