Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)

Name: Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon)
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts, trimmed; , Salt and pepper; 12 (3-inch) strips, lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons); 2 sprigs, fresh dill, plus 2 teaspoons chopped; 2 teaspoons, coriander seeds; 1 teaspoon, black peppercorns; 1 , garlic clove, peeled and smashed; 8 cups, chicken broth; 1 cup, long-grain rice; 2 , large eggs plus 2 large yolks

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

Main Courses

Chicken

Soups

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.

SERVES4 to 6

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WHY THIS RECIPE WORKS

Avgolemono, or Greek chicken and rice soup, gets its name from the egg-lemon mixture that thickens and flavors it. Our version contains tender shreds of chicken that are poached to perfection by sitting off the heat in hot broth. We flavore...

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