Avgolemono Bowl Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a large pot, add the chicken breast and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken, shred it, and set aside.

2. 2

   Cook the Rice

   In the same pot, add the rice to the broth and cook according to package instructions, usually about 15-20 minutes, until the rice is tender.

3. 3

   Prepare the Avgolemono Mixture

   In a separate bowl, whisk together the eggs, lemon juice, lemon zest, salt, and black pepper until well combined.

4. 4

   Combine Ingredients

   Once the rice is cooked, slowly ladle some of the hot broth into the egg mixture while whisking constantly to temper the eggs. Then, gradually stir the egg mixture back into the pot with the rice and broth.

5. 5

   Finish the Soup

   Return the shredded chicken to the pot and heat gently, stirring until the soup is warmed through. Do not boil after adding the egg mixture to prevent curdling.

6. 6

   Serve

   Serve the Avgolemono soup hot, garnished with fresh dill if desired.