avgolemono (chicken soup with egg and lemon)

How To Make avgolemono (chicken soup with egg and lemon)

• 1

  Put the chicken in a large pot and cover with water. Cook over medium heat, skimming the foam that rises to the surface, until tender, about 1 hour. Transfer the chicken to a plate and season with salt and pepper to taste. Add the rice to the chicken broth and season with salt. Cook until soft, about 15 minutes. Remove from the heat.
• 2

  Beat the egg whites with an electric mixer until almost stiff peaks form. Add the yolks, one at a time, lightly beating after each addition. Add the lemon juice and beat 1 minute. Remove a cup of the warm broth from rice mixture and slowly beat into the egg mixture until blended. With a wooden spoon, gently stir the egg mixture into soup (do not stir vigorously).
• 3

  There should be a layer of egg foam resting on the top of the soup. Serve the chicken alongside the soup. Serves 4 to 6
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