The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe.
Eggs and lemon are tempered into the broth to add richness and creaminess.
you could use microwaveable brown rice or use 1 cup leftover rice if you have it on hand.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Stir in broth and bring to a boil over medium-high heat.
Whisk together cornstarch and water in a small bowl.
Drizzle into the simmering soup; cook, stirring, until slightly thickened, about 1 minute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Stir in rice, breaking up any clumps.
Whisk eggs and lemon juice together in a medium bowl until frothy.
Slowly whisk 1 cup of the hot broth into the egg-lemon mixture.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Whisking vigorously, gradually add another 1 cup broth.
Whisk the egg mixture back into the soup; stir in chicken and salt.
Remove from heat and stir until warmed through, about 2 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Ladle the soup into 6 bowls.
Top with dill and cracked pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
