Saturday, December 31, 2011

Greek Egg-Lemon-Rice Soup with Thyme (Avgolemono Soup)
About 3/4 lbs chicken breasts (or turkey...this is great for leftovers)  
6 cups chicken stock  
2 tsp. dried parsley 
1 tsp. dried thyme 
1 cup finely chopped onion 
1/2 to 3/4 cups Rice (not instant)  
2 eggs 
1/4 cup fresh lemon juice  
1 tsp. lemon zest (grated lemon rind)

This photo was taken the second day and as you can see
the rice absorbed some of the broth.  You may want to have 
some extra broth on hand for the leftovers.
Cook and dice the chicken: (bake or boil, your choice)
Put 6 cups chicken stock in a soup pot, add the dried parsley, dried
thyme, and diced onion and simmer10-15 minutes.

Add the rice and simmer over low heat until rice is tender, about 20-25 minutes, then stir in the diced chicken (or turkey) and cook about 5 minutes more.
Zest a lemon and then squeeze lemon(s) to get 1/4 cup fresh lemon juice.
Beat eggs with whisk until theyare starting to get frothy.
Then whisk in lemon juice and lemon zest. Remove one cup of hot broth from the soup, and whisk 1/2 cup and then another 1/2 cup into the egg mixture, beating well between each addition.

Whisk this mixture into the big pot of soup
(be sure the temperature is very low) and let the soup heat gently. DO NOT BOIL after the egg-lemon mixture has been added.
This soup cannot be frozen and must be reheated carefully or the eggs will curdle the broth. It should keep well in the fridge for about 5 days.
I also later saw a recipe that added carrots and celery which I'll probably do next timesince we love veggies in our soup. The whole family loved this.

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