5 cups chicken broth
1 cup water
½ cup white rice
¼ to 1/3 cup fresh lemon juice
3 large eggs
½ pound chicken breast
In a large saucepan, bring the broth and water to a boil.
Add the rice and cook for 15 minutes or until tender but still al dente. Season with salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Add ½ pound of chicken breast, cut into bite size pieces. Stir just until the soup becomes opaque and thickens as the eggs cook and the chicken is cooked through, about 3 minutes.
Add additional salt and pepper if needed, Sprinkle with fresh, minced dill.
Avgolemono Soup is a traditional Greek soup made with chicken broth, rice or orzo, eggs, and lemon juice. When well made, it has a rich citrus flavor and an almost creamy texture from the eggs.
Recipe from The Best of Gourmet, 1988 Edition