Greek Avgolemono Soup

A silky Greek chicken and rice soup thickened and brightened with a lemon-egg liaison.

Ingredients

• 8 cups chicken stock
• 1/2 cup long-grain rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 cup shredded cooked chicken (optional)
• Salt and freshly ground white pepper, to taste
• Chopped fresh dill or parsley, for garnish

Directions

1. Bring the chicken stock to a boil in a large pot, add the rice, and simmer until tender, about 18 minutes.
2. In a bowl, whisk the eggs until frothy, then whisk in the lemon juice.
3. Slowly ladle about 2 cups of the hot stock into the egg mixture in a thin stream, whisking constantly to temper.
4. Reduce the heat to low and stir the tempered egg mixture back into the pot. Do not let it boil.
5. Add the shredded chicken if using and warm through gently until the soup thickens slightly.
6. Season with salt and white pepper and serve garnished with dill.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who explored Greek home cooking in his immigrant-ancestors series.