Avgolemono Soup (Greek Lemon-Egg Chicken Soup) | Sonoma-Cutrer Vineyards
Discover the refreshing Avgolemono Soup (Greek Lemon-Egg Chicken Soup) from Sonoma-Cutrer Vineyards. Perfect for hot days or as a cold dip, this centuries-old Greek staple boasts a silky texture...
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- Whisk
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- Ladle
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 2 boneless, skinless chicken breast halves (about 1 pound; 450g)
- 2 quarts rich chicken stock, preferably low-sodium
- 1/3 cup rice or orzo (about 3 1/2 ounces)
- 5 large eggs
- 1/4 to 1/2 cup fresh lemon juice
- Dash Kosher salt
- Minced dill, for garnish
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