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Ingredients
| chicken broth: 1 1/2 qts |
| water: 2 cups |
| salt: 1 1/2 tsp |
| chicken breasts: 1 lb |
| long grain rice: 1/2 cup |
| eggs: 3 |
| lemon juice: 3 Tbl |
| frozen peas: 1/2 cup (thawed) |
Chicken Avgolemono
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.
- Remove the chicken from the pot; when they are cool enough to handle, cut them into bite-sized pieces.
- Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce heat to low.
- In a bowl, beat the eggs, lemon juice and the remaining salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly.
- Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer or it may curdle. Return the chicken to the pot and stir in the peas.