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

1. Bring the chicken stock to a boil over high heat.
2. Add in the rice and simmer, uncovered for about 15 min.
3. Reduce heat to low.
4. Beat the Large eggs with a whisk till frothy.
5. Add in the lemon juice and 1/4 c. of the warm broth.
6. Slowly pour the mix into the broth, stirring constantly.
7. cook over low heat for 5 more min.
8. Soup should be thick sufficient to coat a spoon.
9. Don't boil.
10. Season with salt and garnish with mint.

chicken, white rice, eggs, lemon juice, fresh mint

Taken from cookeatshare.com/recipes/avgolemono-egg-lemon-soup-72289 (may not work)