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Avgolemono Soup

A deliciously silky Greek soup made with chicken stock, lemon, egg and rice.
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Avgolemono Soup
92% of users like this recipe
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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


8 cups chicken stock
1/2 cup long grain rice
3 large eggs
1/4 cup fresh lemon juice
fresh ground pepper


1. Heat the chicken stock in a large pot over medium-high heat until boiling.

2. Add the rice and reduce heat to low, cover the pot and cook for 20 minutes.

3. Take off the lid and turn off the heat, let sit for 10 minutes.

4. In a large glass bowl whisk the eggs with the lemon juice then slowly pour in 1 cup of hot broth from the pot while you continue to whisk.

5. Slowly pour the egg mixture into the pot while constantly whisking (this prevents the eggs from curdling).

6. Add salt and fresh ground pepper to taste. Serve soup hot.

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