avgolemono - greek lemon and rice chicken soup

How To Make avgolemono - greek lemon and rice chicken soup

• Step 1
  To add depth to the store-bought chicken broth, I add the drippings from the bottom of the rotisserie chicken. The stuff that turns to jelly when refrigerated is the good stuff! I also break a few bones to get the most flavor out in the quickest amount of time. Bring to a boil.
• Step 2
  Soft boil for 15 minutes. Then remove the bones.
• Step 3
  Shred chicken from the rotisserie chicken to add later (about 1 1/4 cups).
• Step 4
  In a food processor, add the two eggs and the juice of your lemons.
• Step 5
  Blend.
• Step 6
  Slowly add spoonfuls of the broth while blending the egg mixture until the eggs are the same temperature as the broth.
• Step 7
  Now slowly stir the heated egg mixture back into the main pot of broth.
• Step 8
  Add salt and pepper to taste.
• Step 9
  Add shredded chicken.
• Step 10
  Place rice in bowls.
• Step 11
  Ladle soup over rice. Add more lemon or pepper to personal taste.
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