Food
Avgolemono Soup
By Yankee Magazine|Sep 21 2007|
The lemon juice and yogurt give this Greek chicken soup a deliciously fresh taste.
Yield
Serves 6 to 8.
Ingredients
3 quarts chicken stock
1 cup plain yogurt
2 eggs, beaten
1/4 cup lemon juice
1 cup cooked rice
2 tablespoons finely minced parsley
1/2 cup minced cooked chicken meat
Instructions
Bring stock to boiling. Add 2 cups of the boiling stock to the yogurt, eggs, and lemon juice, and mix well. Then combine and heat all the ingredients together in the soup pot, being careful not to boil the mixture. Serve hot.
