Avgolemono Soup

Ingredients

• •6 cups low-sodium chicken broth
• •½ cup long-grain white rice
• •2 cups cooked chicken breast, shredded
• •3 large eggs
• •⅓ cup fresh lemon juice (about 3 lemons)
• •1 tsp salt
• •¼ tsp white pepper
• •2 tbsp fresh dill or parsley, chopped

Directions

1. 1Bring chicken broth to a boil in a large pot over medium-high heat.
2. 2Add rice, reduce heat to medium, and cook uncovered for 18 minutes until rice is very tender.
3. 3Stir in shredded chicken and reduce heat to low.
4. 4In a medium bowl, whisk eggs vigorously for 1 minute until frothy, then whisk in lemon juice.
5. 5Slowly ladle about 2 cups of hot broth into the egg-lemon mixture one spoonful at a time, whisking constantly to temper.
6. 6Pour the tempered mixture back into the pot, stirring gently — do not let it boil or it will curdle.
7. 7Season with salt and white pepper, ladle into bowls, and garnish with dill.

💡 Temper the eggs slowly — rushing this step causes scrambling. Orzo pasta works perfectly in place of rice and cooks in about 9 minutes.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.