Avgolemono (egg Lemon Soup) Recipe


  • 6 c. De-fatted chicken stock
  • 1/2 c. Uncooked white rice
  • 4 x Large eggs
  • 3 Tbsp. Fresh lemon juice, strained
  •     Salt
  • 2 Tbsp. Finely minced fresh mint


Bring The Chicken Stock To A Boil Over High Heat. Add In The Rice And Simmer, Uncovered For About 15 Min. Reduce Heat To Low. Beat The Large Eggs With A Whisk Till Frothy. Add In…

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