This lemon soup, known as Avgolémono, has rice and shredded chicken and has a delicious creamy texture! Avgolémono is the Greek name for the egg-lemon mixture used in Mediterranean sauces and soups.
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Ingredients4 portions
Preparation
Heat the chicken stock and rice in a large saucepan until it boils.
Reduce heat to low heat, cover and cook 15 minutes or until rice is cooked. Add the chicken. Remove the soup from the heat and cover.
Beat eggs and lemon juice in a medium bowl until foamy.
Take about 1 cup of the hot soup broth and slowly add to the eggs, beating constantly. Slowly stir the hot egg mixture in the soup.
Serve immediately with a slice of lemon.
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