2 chicken breasts Peppercorn Onion, garlic & celery Kosher salt Carrots Rice Eggs Lemon juice
01
Cook the chicken with celery, onion, garlic, peppercorn and sat in a pot over medium heat. Discard the vegetables and shred the chicken.
02
Add the rice and carrots to the broth and cook.
03
Whisk the eggs with the lemon juice.
04
Slowly add 2 cups of the soup to the eggs and whisk to combine. This is called tempering.
05
Add the mixture back to the soup and cook for a few more minutes. Don't let it boil.
06
Add the shredded chicken back to the soup and stir to combine.
Avgolemono
This soup is easy and perfect for a tasty weeknight dinner.