Library Recipe Exchange

Avgolemono (Greek Egg & Lemon Soup) contributed by Sue

2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves minced
6 1/2 cups Chicken stock
1/2 cup uncooked Arborio rice
1/4 cup fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 large egg, lightly beaten
2 cups shredded cooked chicken breast (approx 8 oz)
2 tablespoons chopped fresh parsley

Heat Dutch oven over medium-high heat.  Add oil to pan; swirl to coat.  Add onion and garlic; saute 2 minutes.  Add chicken stock; bring to boil.  Stir in rice; reduce heat, and simmer 16 minutes.  Combine lemon juice, cornstarch, salt, pepper and egg in a small bowl stirring with a whisk.  Slowly pour egg into broth mixture, stirring constantly with a whisk.  Add chicken to broth mixture and cook until mixture thickens and rice is done (about 3 minutes).  Top with parsley.