Avgolemono Soup May 7, 2015 by Jill Foucre Leave a Comment Avgolemono (Greek Egg & Lemon) Soup 2015-05-07 03:04:03 Serves 8 Print Ingredients 1 whole chicken breast, split 1 stalk celery, roughly chopped 1 small onion, quartered 6 cups water 1/3 cup uncooked long grain rice 1 t. salt 3 eggs 1/4 cup freshly squeezed lemon juice ¼ cup parsley, chopped Thin lemon slices for garnish Instructions Simmer chicken breast, celery, and small onion in water for 30 minutes. Skin and debone chicken, shred. Strain stock. Add enough water to make 6 cups. Combine stock, rice and salt in saucepan. Heat to boiling, cover, reduce heat and simmer 20 minutes. Beat eggs in bowl until frothy. Slowly add lemon juice in a steady stream. Beat constantly to prevent eggs from curdling. Stir in 2 C. hot stock and rice mixture into eggs, whisking constantly. Gradually pour back into soup. Cook slowly, stirring constantly, until slightly thickened. Stir in shredded chicken and parsley. Garnish each serving with lemon slices. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/