Avgolemono Recipe

Cook the Chicken

In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and cook for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken, let it cool, then shred it into bite-sized pieces.

Cook the Rice

In the same pot, add the rice to the broth and cook according to package instructions, usually about 15 minutes.

Prepare the Avgolemono Mixture

In a bowl, whisk together the eggs, lemon juice from both lemons, salt, and pepper until well combined.

Temper the Egg Mixture

Slowly ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs and prevent them from curdling.

Combine and Serve

Gradually stir the tempered egg mixture back into the pot with the soup. Add the shredded chicken and stir to combine. Heat gently, but do not let it boil. Serve hot, garnished with chopped fresh parsley.