Avgolemono Soup (Greek Lemon Chicken Rice Soup)

Les loves the Avgolemono soup at Nupa, our local Greek restaurant.  I found this recipe in the Costco magazine and knew he would love it.  For the chicken, you can use a rotisserie chicken, making it even simpler to put together.

Avgolemono Soup (Greek Lemon Chicken Rice Soup)

Ingredients:

• 1 medium onion
• 2 T. extra virgin olive oil
• 1 (32-oz) carton chicken stock, or equivalent chicken stock
• 5 cups water
• 1 cup arborio or white rice, uncooked
• 2 eggs
• 1 rotisserie chicken, skin and bones removed, and meat cut into 1/2 inch pieces
• juice of 2 lemons
• Dash of ground white pepper (black pepper is fine too)

Directions:

1. Sauté the onion in olive oil in a large saucepan or Dutch oven over medium heat until the onion is soft but not brown.  
2. Add chicken stock and water, and bring to a boil.  
3. Add rice and cook about 20 minutes, until rice is fully cooked and grains are expanded.
4. Crack eggs into a large heatproof mixing cup, then whisk until blended.  Ladle 1 cup of the hot broth into the eggs, then quickly whisk or use an immersion blender to combine.  
5. Add the hot broth and egg mixture back to the soup. 
6. Add the chicken, lemon juice and pepper.  Stir to incorporate.  Heat through, then ladle into bowls.

Makes 8 servings.  Calories 148