Avgolemono

Greek lemon chicken soup with rice and egg.

Ingredients

• 6 cups chicken broth
• 1/4 cup lemon juice
• 3 eggs
• 200 g chicken
• 1/2 cup rice
• 2 tbsp dill (optional)
• to taste salt

Method

1. Bring chicken broth to a boil in a large pot.
2. Add rice, cook until tender.
3. Whisk eggs and lemon juice in a bowl.
4. Slowly add hot broth to the egg mixture, whisking constantly then add to soup.

Chef's tips

• Temper the egg mixture correctly to avoid curdling.
• Use fresh lemon juice for best flavor.