Chicken Avgolemono

1. 1

   In a large pot, bring the broth, water, and 1 teaspoon of the salt to a simmer.

2. 2

   Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.

3. 3

   Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.

4. 4

   Meanwhile, stir the rice into the simmering broth.

5. 5

   Increase the heat and boil until the rice is almost tender, about 10 minutes.

6. 6

   Reduce the heat to the lowest possible temperature.

7. 7

   In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy.

8. 8

   Remove about 1 cup of the hot broth from the pot.

9. 9

   Pour the hot liquid in a thin stream into the egg mixture, whisking constantly.

10. 10

    Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes.

11. 11

    Do not let the soup come to a simmer, or it may curdle.

12. 12

    Return the chicken to the pot and stir in the peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.