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Recipe | How To Make Greek Egg and Lemon Soup (Avgolemono)

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Ingredients
  

  • Remains from sunday lunch chicken - or as much chicken as you’d like in a soup really!
  • 1 litre chicken broth
  • 125 g ready cooked rice - or use a packet microwave rice for quickness.
  • 3 eggs.
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • Fresh dill or parsley for garnish

Instructions
 

  • Bring chicken broth to a boil and add the rice.
  • Stir for about 2 minutes, then reduce the heat and simmer for 5-10 minutes, or until the rice is tender.
  • Remove about 100ml of the broth and set aside to cool.
  • Whisk the eggs.
  • While continuing to whisk, slowly drizzle in the cooled broth, then add the lemon juice.
  • Whisk again.
  • Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute.
  • Season to taste with salt and pepper.
  • Garnish with fresh herbs if desired and serve immediately.