Avgolemono Soup

Oxmoor House
about 2 quarts


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2 quarts chicken broth
1/2 cup uncooked regular rice
4 eggs
1/4 cup lemon juice


Place broth in a small Dutch oven; bring to a boil. Add rice. Reduce heat; cover and cook 20 minutes or until rice is tender. Remove from heat.

Place eggs in a small mixing bowl; beat with a wire whisk until light and foamy. Gradually add lemon juice, beating well; add 2 cups hot soup, beating constantly.

Add egg mixture to soup, beating constantly. Place over low heat, and bring just to a boil. (Do not boil because soup will curdle.)

Ladle soup into individual serving bowls; serve warm.

Created date

February 2010