Recipe of Avgolemono Soup

Ingredients

• 6 cups chicken broth
• 1/2 cup Arborio rice
• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 large eggs
• Juice of 2 lemons
• Salt and white pepper, to taste
• Fresh dill, for garnish

Directions

1. 1

   In a large pot, bring the chicken broth to a boil. Add the Arborio rice and cook until tender, about 15-20 minutes.

2. 2

   While the rice is cooking, in a separate bowl, whisk together the eggs and lemon juice until well combined.

3. 3

   Once the rice is tender, reduce the heat to low, and add the shredded chicken to the pot.

4. 4

   Slowly ladle a cup of hot broth from the pot into the egg and lemon mixture, stirring constantly.

5. 5

   Gradually pour the egg mixture back into the pot while stirring to prevent curdling. Heat the soup on low heat, stirring constantly, until it thickens slightly (do not boil).

6. 6

   Season the soup with salt and white pepper to taste.

7. 7

   Serve the Avgolemono Soup hot, garnished with fresh dill for a burst of flavor.

8. 8

   Enjoy this European classic as a soul-warming soup!