jstone13007 avatar
By Jason Koch
from Westland, MI

Found in Newspaper

serves 8
method Stove Top


  •   1 Tbsp
    olive oil
  •   1 medium
    yellow onion, chopped
  •   8 c
    low-sodium chicken broth or stock
  •   4
    skinless chicken breasts, cut into very small chunks
  •   2 1/2 c
    cooked white rice
  •   4 large
  •   1/2 c
    fresh lemon juice
  •   1/4 c
    fresh parsley, minced
  •   3/4 c
    frozen peas, thawed
    kosher salt and ground black pepper

How To Make

  • 1
    In a large soup pot or Dutch oven over medium, heat the oil. Add the onion and sauté for 5 minutes, or until slightly golden.
  • 2
    Add the broth, then increase the heat to high and bring to a simmer.
  • 3
    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.
  • 4
    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.
  • 5
    Stir in the parsley and peas, then return to a simmer. Season with salt and pepper, then serve hot.

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