Avgolemono Soup (Greek Lemon Egg Soup with Chicken)

 

I don't know about you but I have been CRAVING soup...just feel like I can't warm up right now...I was leaving the gym yesterday morning..very hot and sweaty after my workout and STILL was craving a big bowl of soup...so on my lunch break, I whipped up this big pot so easily and so quickly..I thought..I have to share it with my readers...it is so easy and so warm and soooo delish!!

Hope you give it a shot and enjoy!

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 6 cups chicken broth or chicken stock
• 1/2 cup arborio rice
• 3 eggs, lightly beaten
• 2 cups cooked chicken
• 2 lemons, juice and zest
• salt and pepper to taste

Directions

1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.
2. Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
3. Slowly pour 1 cup of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
4. Add the chicken, lemon juice and zest and cook to warm, about 5 minutes.