Yummy Avgolemono (rice soup)
Avgolemono (rice soup) recipe
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.
