Avgolemono Greek Chicken lemon Soup
Ingredients
- 4 cups chicken stock
- 1 Tbsp fresh lemon juice
- 1/4 tsp lemon zest
- 1/2 cup brown rice, cooked
- 4 lg egg yolks, slightly beaten
- black pepper, fresh ground
- nutmeg, ground
Instructions
Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.
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