Greek Avgolemono Chicken Soup
2 Qt. Boxes Chicken Broth
4-5 Cups Rotisserie Chicken Chopped
½ Cup Uncooked White Rice
Kosher Salt And Freshly Ground Black Pepper To Taste
3 Egg, Beaten
2 Lemons, Juiced
Step 1 Empty Broth into a large soup pot and heat to boiling add chicken, reduce heat to low and simmer for 45 minutes to 1 hour.
Step 2 Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
Step 3 Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
Step 4 You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side. Serves 6