avgolemono (greek chicken and rice soup)

How To Make avgolemono (greek chicken and rice soup)

• Step 1
  In large soup pot or Dutch oven over medium heat, heat the oil. Add the onion and saute for 5 minutes, or until slightly golden. Add the broth, then increase the heat to high and bring to a simmer.
• Step 2
  Reduce the heat to medium and keeping the broth at a simmer, add the chicken. Cook for 5 minutes, or until the chicken is mostly cooked through. Add the cooked rice and stir well. Return to a gentle simmer.
• Step 3
  In a medium bowl,beat the eggs until smooth, then beat in the lemon juice. Working quickly, whisk the egg mixture while you drizzle in a ladleful of the hot broth from the pot. Drizzle in another ladleful,whisking all the while, then transfer the hot egg-lemon mixture back to the pot, whisking as you add it. Bring to a simmer over medium heat..
• Step 4
  Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!