Avgolemono, a Greek style soup that’s made with chicken stock, rice, eggs and lemon juice. So simple, so delicious. The soup is thickened with the eggs and the rice giving a rich creamy finish without any cream. The rice has to be cooked until it starts to break apart. The eggs are mixed with a little of the hot stock or soup first to emulsify them, preventing the eggs from scrambling and having a curdle finish. They are then poured back into the soup for that creamy velvety finish. The chicken is shredded and the meat put into the soup. It’s served with some fresh dill, a generous swirl of extra virgin olive oil and of course some crusty toasted bread. ▶ See Recipe Here ▶ Check out my favorite kitchen tools here (affiliate): ▶ Follow me on Instagram: Follow me on Facebook: Want to mail me something? Fan mail and products MAILING ADDRESS: RECIPE30 PO BOX 416 MOUNT MARTHA 3934 VICTORIA AUSTRALIA Collaborations and Sponsorship, inquiries: ▶ email@example.com Music by:.