Avgolemono Soup Recipe

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Traditional Greek egg and lemon soup with the addition of grilled chicken.
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  • 12 cups chicken broth
  • 2 cups basmatti and wild rice or any small pasta such as orzo
  • 3 chicken breasts - boneless, skinless
  • 2 teaspoons lemon pepper
  • 4 lemon - juiced
  • 4 eggs
  • salt and pepper to taste
Container: large soup pot, medium mixing bowl, hand mixer
30 mins
35 mins
65 mins
  • Bring broth to a boil.
  • Stir in rice or pasta and salt.
  • Bring to a second boil, lower heat, cover and simmer until the rice or pasta is tender, 20-25 minutes.
  • Turn off the heat.
  • Meanwhile, season chicken breasts with lemon pepper.
  • Grill over medium heat until browned on both sides and cooked through, approximately 8 minutes on each side.
  • Remove from the grill and allow to cool slightly. Cut into bite sized pieces.
  • Add the chicken to the simmering soup when the rice is done.
  • Separate eggs. Beat whites until peaks form.
  • Add the yolks to the shites and beat until blended.
  • Add lemon juice to the eggs and stir just until combined.
  • Gently spoon two ladles off the soup into the egg mixture to temper the eggs. You don't want them to cook.
  • Pour the entire egg mixture back into the soup and stir gently.
  • The soup will be frothy on the top.
  • Serve immediately. Serves will with crusty bread and a salad.
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