Avgolemono Soup(Greek Chicken-Lemon Soup)

• 4 cups chicken broth
• 1 tablespoon lemon juice fresh
• 1/4 teaspoon lemon zest
• 1/2 cup brown rice or white cooked
• 4 each egg yolks slightly beaten
• 1 x black pepper freshly ground
• 1 x nutmeg ground

1. Heat stock in 2 quart saucepan until steaming.
2. Stir in lemon juice and zest.
3. Add rice and heat.
4. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock.
5. Heat gently, stirring occasionally, until steaming, 2 to 3 minutes.
6. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

chicken broth, lemon juice fresh, lemon zest, brown rice, egg yolks, black pepper, nutmeg ground

Taken from recipeland.com/recipe/v/avgolemono-soupgreek-chicken-le-1077 (may not work)