Avgolemono Soup

Instructions

1. 1

   Add the Chicken Broth and Chicken Breasts or Thighs to a large Pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 20–25 minutes, until the Chicken Breasts or Thighs is fully cooked through.

2. 2

   Remove the Chicken Breasts or Thighs from the Pot and set it aside on a Cutting Board to cool slightly. Keep the Chicken Broth at a gentle simmer.

3. 3

   Add the rinsed Long-Grain White Rice to the simmering Chicken Broth. Cook for 15–18 minutes, stirring occasionally, until the Long-Grain White Rice is fully tender.

4. 4

   While the Long-Grain White Rice cooks, shred the cooled Chicken Breasts or Thighs into bite-sized pieces, discarding the skin and bones. Set the shredded Chicken Breasts or Thighs aside.

5. 5

   In a medium Mixing Bowl, Whisk the Eggs vigorously for about 1 minute until they are pale and frothy.

6. 6

   Slowly Whisk the fresh Lemon Juice into the beaten Eggs until fully combined.

7. 7

   Temper the Eggs and Lemon Juice mixture: using a Ladle, slowly add 2–3 ladles of the hot Chicken Broth (one ladleful at a time) into the Eggs and Lemon Juice bowl while Whisk constantly. This gradually raises the temperature of the Eggs so they don't scramble when added to the Pot.

8. 8

   Reduce the heat to low. Slowly pour the tempered Eggs and Lemon Juice mixture back into the Pot, stirring gently and constantly as you pour. Do NOT let the soup boil after this point — boiling will cause the Eggs to curdle. Keep it at a very gentle heat.

9. 9

   Add the shredded Chicken Breasts or Thighs back into the Pot. Stir gently to combine. Season with Kosher Salt and Black Pepper to taste.

10. 10

    Ladle into bowls and garnish with fresh Dill, Parsley, and a thin Lemon slice if desired. Serve immediately.

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