Easy Avgolemono Soup
- Total time
- 25 min
- Serves
- 6
Ingredients
- 3 cups chicken broth
- 2 cups bone broth
- Zest of 1 lemon
- Juice of 2 lemons
- 2 bay leaves
- 1/2 tsp each: salt & black pepper
- 2-3 large eggs
- 2 cups shredded rotisserie chicken
- 2 cups cooked basmati rice
- 2 tbsp fresh dill
Steps
- 1
combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt and black pepper in a large saucepan over medium heat. summer for 10-15 minutes.
- 2
in a large bowl, whisk the eggs until smooth. whisk in the juice of half the remaining lemon, then the other half.
- 3
add a ladle of the hot broth to the eggs and whisking continuously for 1 minute. repeat this two more times to temper the eggs.
- 4
gradually pour the eggs mixture into the hot broth, whisking continuously. do not bring to a boil at this point or the eggs could curdle. always just bring until heated up.
- 5
remove from heat to stir in the shredded chicken and cooked rice.
- 6
serve warm with fresh dill, a drizzle of high quality extra virgin olive oil, and freshly cracked black pepper. enjoy :)
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