Yummy Avgolemono (rice soup)
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Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | quart |
chicken broth
|
*
|
¼ | cup |
rice
|
|
3 | tablespoons |
lemon juice
fresh |
|
3 | whole |
eggs
|
*
|
1 | x |
salt
|
*
|
1 | x |
black pepper
|
*
|
1 | x |
paprika
|
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
0.9 | l |
chicken broth
|
*
|
59 | ml |
rice
|
|
45 | ml |
lemon juice
fresh |
|
3 | whole |
eggs
|
*
|
1 | x |
salt
|
*
|
1 | x |
black pepper
|
*
|
1 | x |
paprika
|
*
|
Directions
Bring chicken stock to a boil.
Add rice and simmer 20 minutes.
Beat eggs with lemon juice until thick.
Beat in ¼ cup hot chicken stock.
Over low heat, slowly beat egg mixture into chicken-rice soup.
Cook two to three minutes, until soup thickens slightly.
Be very careful not to boil.
Season to taste and serve at once.