This Avgolemono Soup uses cooked chicken and cooked rice and is a quick, easy and comforting meal for busy weeknights.

It is very important to temper your eggs before adding to the hot broth and to not boil this soup after the egg has been added.

Scale

6 cups broth

1/2 large onion, minced

2–3 garlic cloves, minced

2 bay leaves

1/8 teaspoon ground clove

1 lemon

lemon juice, to taste

salt and pepper to taste

1 Tablespoon fresh dill, chopped

1–2 cups cooked rice

1–2 cups diced cooked chicken

3/4 cups frozen peas (optional)

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Pull your eggs out of the fridge.
Bring the stock up to a simmer with the onion, garlic, clove and bay.
Meanwhile, whisk the eggs in a bowl large enough to hold 2 quarts of liquid. Squeeze the juice of one lemon through a sieve into the bowl with the eggs. Add a pinch of salt. Whisk until frothy.
Add the squeezed lemon halves, rice and chicken to the broth. Bring back to a simmer, then turn the heat off.
TEMPER THE EGGS! This is the most important step in this recipe. Ladle broth into the egg mixture slowly while whisking. You may need a helper or you can coil up a wet towel around the base of you mixing bowl to help hold the bowl in place while you simultaneously whisk and ladle. You need to do at least 2-3 ladles full but I’ll ladle most of the broth into the mixing bowl, taking off the top and leaving the rice and chicken in the pot because its easier to whisk without those things getting in the way.
Add the tempered egg mixture back to the pot with the rice and chicken. If the soup has cooled too much you can turn the heat on low and gently heat while stirring. DO NOT BOIL THE SOUP AFTER EGG MIXTURE HAS BEEN ADDED, 180 F max.
Stir in the dill. Taste the soup. Add more salt, pepper or lemon to your liking. I like a lot of lemon in mine.
Serve immediately. Garnish with dill sprigs and lemon slices if you like.

When reheating leftovers, do so gently, stirring frequently. DO NOT BOIL.