Avgolemono Soup (Chicken Lemon Soup) Recipe

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   Bring the stock to a boil in a large saucepan.

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   Add in the rice, cover and simmer over low heat for 20 min.

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   In a large mixing bowl, beat the Large eggs.

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   Whip the lemon juice into the Large eggs.

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    Constantly whip the lemon-egg mix while you add in 2 c. of the warm stock, without rice.

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    Just before serving, and the egg, lemon and stock mix to the rest of the rice and chicken stock, whisking constantly while heating the soup over a medium-low burner.

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    Don't boil the soup or possibly the Large eggs will coagulate.

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    Add in the salt.

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    Let the soup stand covered off the burner for 5 min.

* Per serving · 4 servings · Values may vary.

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