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Chicken Soup Avgolemono

Make Chicken Soup Avgolemono at home with Chicken Broth, White Rice Unconverted, and Salt. Scale it up or down for the number of people at the table.

Ingredienti

• 64 oz
• 4 tbsp
• 1/2 tsp

Preparazione (anteprima)

1. 1

   Bring the broth to a boil and add the rice and salt.

2. 2

   Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while.

3. 3

   Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little.

4. 4

   Add the yolks and the juice of the lemon and beat until you get a uniform mixture.

5. 5

   Now carefully, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously.

6. 6

   When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture.

7. 7

   The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon.

8. 8

   If you prepare the eggs this way, the soup will be a little less smooth.

9. 9

   Be careful not to bring it to a boil when re-heating it, because the egg will coagulate.