🍋 Avgolemono

4 servings · prep 10 min · cook 25 min

Ingredients

• 1.5 l chicken stock
• 150 g rice
• 300 g cooked chicken
• 3 eggs
• Juice of 2 lemons
• Dill
• Salt, pepper

Method

1. Cook the rice in the chicken stock.
2. Add the shredded chicken.
3. Whisk the eggs with the lemon juice.
4. Temper with a ladle of hot stock (so it doesn't curdle), then stir in off the heat.
5. Season, scatter with dill and serve immediately.

Adapted from Chef Billy Parisi (YouTube)

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