Avgolemono Soup (aka Greek Lemon Chicken Soup

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 Lemons, juice and zest
  • 1 Onion

• Refrigerated

  • 3 Egg

• Canned Goods

  • 6 cups Chicken broth or chicken stock

• Pasta & Grains

  • 1/2 cup Arborio rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 6 cups chicken broth or chicken stock
• 1/2 cup arborio rice
• 3 egg, lightly beaten
• 2 cups cooked chicken
• 2 lemons, juice and zest
• salt to taste

Directions

• Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
• Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
• Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly which the egg mixture into the soup.
• Add the chicken, lemon juice and zest and cook to warm, about 3 minutes, before seasoning with salt.

Nutrition