Chicken Avgolemono
Published in: Food and Wine Quick From Scratch Soups & Salads
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 cup water
1 1/2 teaspoons salt
1 pounds boneless -- skinless chicken breasts (about 3)
1/2 cup long-grain rice
3 eggs
3 tablespoons lemon juice
1/2 cup frozen peas -- defrosted
In a large pot, bring the broth, water, and 1 teaspoon of the salt to a
simmer. Add the chicken breasts to the pot and simmer until they are just
done, about 10 minutes. Remove the chicken breasts from the pot; when
they are cool enough to handle, cut them into bite-size pieces.
Meanwhile, stir the rice into the simmering broth. Increase the heat and
boil until the rice is almost tender, about 10 minutes. Reduce the heat
to the lowest possible temperature. In a medium glass or stainless-steel
bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt
until frothy. Remove about 1 cup of the hot broth from the pot. Pour the
hot liquid in a thin stream into the egg mixture, whisking constantly.
Pour the mixture back into the pot and stir until the soup begins to
thicken, about 3 minutes. Do not let the soup come to a simmer, or it may
curdle. Return the chicken to the pot and stir in the peas.
Variation:
Stir in three tablespoons of chopped fresh dill along with the peas.
Exported from A Cook's Books -- Recipe management for Macintosh
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