Avgolemono (Greek Egg and Lemon Soup)

4 Servings
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Avgolemono (Greek Egg and Lemon Soup) Ingredients

4 c Chicken Stock	1 Egg Yolk
1/4 c Uncooked Rice	1/2 Lemon, Juice Only

Instructions for Avgolemono (Greek Egg and Lemon Soup)

Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Chicken Stock

Egg

Lemon

Rice

Soups Chicken Rice Lemon Lunch

for flavor and categorization

I'm a college student and I have to say this is absolutly going to become a super quick meal I cook quite often. It's one of the easiest things I've ever made and it tastes good too!I prefer to add more rice to the recipie as well as little dash of pepper.

Julianna
on Mar 13 2006 10:29PM

Total Time: 0:25
Active time: 0:05

I'm a college student and I have to say this is absolutly going to become a super quick meal I cook quite often. It's one of the easiest things I've ever made and it tastes good too!

Julianna
on Mar 13 2006 10:00PM

Total Time: 0:25
Active time: 0:05