Greek Avgolemoni soup (Greek Egg ,Lemon , Chicken and Rice Soup)

Place chicken thighs into a large saucepan with skin on.

Fill the pan with water about three-quarters full.

Add 2 chicken stock cubes to the water.

Cover the pan and bring to a boil, cooking until chicken falls off the bone.

Squeeze the juice from 5 lemons into a cup, reserving some juice for later.

Remove the cooked chicken from the broth and set aside.

Add washed rice to the broth and cook until tender.

Crack 3-4 eggs into a bowl and whisk them together.

Temper the egg mixture with hot broth, then stir it back into the pot.

Season with salt and black pepper to taste before serving.

Equipment Needed

Dietary

Allergens