Greek Lemon Rice Soup (Avgolemono)

This recipe comes from me trying about 6 different recipes I found online, and adjusting to find the mix that worked best for me.

There should also be three eggs in this photo - oops!

Greek Lemon Soup
(aka Avgolemono Soup)
6 cups chicken broth
1/2 cup long grain rice
1/4 - 1/3 cup fresh squeezed lemon juice
3 whole eggs
salt & pepper to taste (I used white pepper)
1/2 cup cooked, shredded chicken (optional)

Bring chicken broth to a boil, add rice and simmer for 20-25 minutes w/ a lid until rice is done. When rice is done, remove pot from heat. In a small bowl (or mixer), thoroughly whip eggs and mix in lemon juice. Make sure to break down all the whites so the soup will be really smooth. Slowly add 2 cups of the hot broth to the egg/lemon mixture, constantly stirring, to temper the eggs. Add egg/lemon mixture back to pot (and chicken if desired) and cook on medium for 10 minutes, stirring constantly and being careful not to let it come to a boil. Season with salt and pepper taste. The soup will thicken up more as it cools, so it is best to wait about 10 minutes to serve.

Secret Ingredient

Leftovers reheat well, but separate a little so be sure to stir it up really well. Okay to freeze too, but again stir it as you reheat to reincorporate.