Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups.
2L (8 cups) chicken stock
50g (1/4 cup) long-grain white rice
60ml (1/4 cup) fresh lemon juice
Salt & freshly ground black pepper
1 tbs finely chopped fresh mint 1 tbs finely chopped fresh continental parsley
Lemon wedges, to serve
Combine stock and rice in a saucepan over high heat. Bring to the boil. Cook, covered, for 15 minutes or until tender. Whisk the eggs in a heatproof bowl. Gradually whisk in lemon juice. Gradually whisk in a ladleful (about 125ml/1/2 cup) of stock mixture.
Gradually add another ladleful of stock mixture, whisking constantly. Gradually whisk in half the remaining stock. Add the egg mixture to the remaining stock.
Cook, stirring, over very low heat for 2-3 minutes or until soup thickens slightly (do not boil).
Season with salt and pepper. Ladle soup among bowls and sprinkle with mint and parsley. Serve with lemon wedges.