Greek Avgolemono

Greek Avgolemono

The complexity of a recipe: middle
Cooking time: 15 min
Portions: 4

– 4 cups chicken broth
– 1/4 cup rice
– 3 eggs
– 3 tablespoons lemon juice
– salt and pepper to taste

Cooking method: 
Boil the broth. Use a large saucepan for this.

Then add rice and cook for about 20 minutes.

Add salt and pepper, simmer.

Whisk the eggs and lemon juice together until the mixture gets smooth.

Add 1 cup of the boiled broth into the lemon-and-egg mixture, then whisk it.

Add that mixture back to the saucepan. Stir it just until soup becomes thicken as the eggs are cooked, for 1 to 2 more minutes.

Add salt and pepper to taste, serve it.