Greek Lemon Chicken Soup – Avgolemono

Greek Lemon Chicken Soup – Avgolemono
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This is a lemony version of avgolemono. If that makes you nervous, cut back the lemon whisked in with the eggs to 1/4 cup and add more to taste. (Note: the lemon flavor gets more concentrated as the soup thickens. Use caution in using more than 1/2 cup (the juice of two lemons).

In the event, the soup is too lemony or thick for your tastes, you can thin it with another cup or two of chicken stock

Category: Soups & Stews

Ingredients

Serves 6 to 8

2 large chicken breasts, cut into 2 to 3 inch pieces, seasoned generously with salt and pepper
2 tablespoons olive oil
1/2 half medium onion, diced small
2 stalks of celery, diced small
2 large carrots, diced small
12 cups chicken stock* (3 quarts)
1 cup starchy rice such as Arborio or orzo pasta
1 to 2 teaspoons salt, divided
3 eggs, whisked
1/2 cup fresh lemon juice (2 lemons), juice divided
1 to 2 teaspoons black pepper
Fresh parsley or dill

Preparation

Read full details on:
forkfingerschopsticks.com

Comments
Added 6 years ago by:
Elizabeth Moody Elizabeth Moody
     131 recipes
14 people cheffed this recipe
Racheal McAvoy MastersAshley Evans-PowellEmily Rose TrickerChristopher PhillipsMeysoon Zayed MusaAriel JadeHeather Griffin PhillipsRene ShortMarilyn LarkinDoris VillegasStephanie Brooks HawkinsNiki WestfallKatie LynnElizabeth Moody
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