Avgolemono Soup

Ingredients

• 1.5 Liter Chicken broth
• 1 EL Olive oil
• 100g Cooked and diced chicken breast
• 50g Arborio rice
• 2 Large eggs
• 1-2 Lemons, juice of
• 2 EL Fresh parsley, chopped
• Prise Salt
• Prise Black pepper

Instructions

1. In a large pot, bring the chicken broth to a boil. Add the olive oil.
2. Add the Arborio rice and reduce the heat. Simmer the rice for about 15-20 minutes, or until almost tender.
3. Add the cooked and diced chicken meat to the pot and allow it to heat through thoroughly.
4. While the rice is cooking, whisk the eggs in a separate bowl until light and frothy.
5. Gradually whisk in the fresh lemon juice into the beaten eggs, stirring constantly until well combined.
6. Remove a ladleful of hot broth from the pot and slowly whisk it into the egg-lemon mixture to temper the eggs and prevent curdling.
7. Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring continuously. It is best to do this off direct heat to prevent curdling.
8. Gently heat the soup over low heat, WITHOUT bringing it to a boil, until it thickens slightly. Season with salt and black pepper to taste.
9. Serve immediately and garnish with freshly chopped parsley.

Nutrition