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
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
