Avgolemono (Greek Egg & Lemon Soup) contributed by Sue
Ingredients:
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
Directions:
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.
