Avgolemono Soup With Chicken (Greek) Recipe

1. 1

   In a large saucepan, bring the stock to a boil, reduce heat, add in the chicken breast with half the lemon zest.

2. 2

   Cover and simmer for 15 min.

3. 3

   Remove the chicken, let cold, then slice finely.

4. 4

   Bring the stock to a boil again, add in the rice, and reduce heat to simmer.

5. 5

   Cook for 20 min.

6. 6

   Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

7. 7

   In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl.

8. 8

   Stir into the simmering soup till it clouds and thickens a bit.

9. 9

   Stir in the mint, oregano, parsley, and pepper.

10. 10

    Season to taste, then ladle into bowls and top with a little whipped lowfat yoghurt.

11. 11

    Serve immediately.

12. 12

    Serve warm to 6 to 8 people.

13. 13

    Comments: It's a wonderful and aromatic first course - distinctively Greek.

* Per serving · 4 servings · Values may vary.

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