Avgolemono (Greek Lemon-Egg Soup)

Avgolemono (Greek Lemon-Egg Soup)
Fixings

6 cups low-sodium chicken juices 3/4 cup long-grain rice 2 cooked chicken-bosom parts, skin disposed of and meat destroyed 2 huge eggs, at room temperature 1/3 glass new lemon juice 1 lemon, daintily cut

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Controlled by Chicory

Healthful Data

Instructions to Make It

Read Here - How to cook quinoa

Stage 1

Place the juices and the rice in a vast pot and heat to the point of boiling.

Stage 2

Lessen to a stew, cover, and cook for 15 minutes or until the point when the rice is cooked.

Stage 3

Include the chicken. Expel the soup from warmth and cover.

Stage 4

Whisk the eggs and lemon squeeze in a medium bowl until foamy.

Stage 5

Gradually include around 1 glass hot chicken stock to the lemon and eggs, whisking persistently. Gradually mix the warmed eggs into the soup.

Stage 6

Scoop soup into bowls. Serve promptly with a cut of lemon.