Avgolemono (Greek Lemon-Egg Soup)
6 cups low-sodium chicken juices 3/4 cup long-grain rice 2 cooked chicken-bosom parts, skin disposed of and meat destroyed 2 huge eggs, at room temperature 1/3 glass new lemon juice 1 lemon, daintily cut
Controlled by Chicory
Instructions to Make It
Read Here - How to cook quinoa
Place the juices and the rice in a vast pot and heat to the point of boiling.
Lessen to a stew, cover, and cook for 15 minutes or until the point when the rice is cooked.
Include the chicken. Expel the soup from warmth and cover.
Whisk the eggs and lemon squeeze in a medium bowl until foamy.
Gradually include around 1 glass hot chicken stock to the lemon and eggs, whisking persistently. Gradually mix the warmed eggs into the soup.
Scoop soup into bowls. Serve promptly with a cut of lemon.