Ingredients
Units
Scale
- 10 cups chicken stock (vegetable stock can be used for a vegetarian option)
- 1 cup arborio rice
- 5 eggs
- juice of 3 medium lemons
- 2 cups of shredded chicken (optional)
- 1 tbsp of salt
- fresh ground pepper to taste
- lemon wedges
Instructions
- Bring stock to a boil over high heat & add rice
- Reduce heat to medium & simmer for 20 minutes, stirring often
- Meanwhile, whisk eggs & lemon juice together in a bowl until frothy
- While whisking, slowly add one ladle of the soup at a time to the egg & lemon mixture to temper the mixture: 4-5 ladles should do
- Transfer the tempered egg lemon mixture to the pot of soup, stirring to combine
- Add shredded chicken meat to soup at this point (if using) & cook another few minutes
- Season with fresh ground pepper & serve with lemon wedges to be squeezed for extra lemony flavor as desired
Notes
While avgolemono is traditionally made with chicken stock & meat, feel free to omit the meat & use vegetable stock for a vegetarian alternative
- Prep Time: 0 hours
- Cook Time: 0 hours
