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Avgolemono Soup

by

Yield: Serves 6 to 8.

The lemon juice and yogurt give this Greek chicken soup a deliciously fresh taste.

Ingredients:

  • 3 quarts chicken stock
  • 1 cup plain yogurt
  • 2 eggs, beaten
  • 1/4 cup lemon juice
  • 1 cup cooked rice
  • 2 tablespoons finely minced parsley
  • 1/2 cup minced cooked chicken meat

Instructions:

Bring stock to boiling. Add 2 cups of the boiling stock to the yogurt, eggs, and lemon juice, and mix well. Then combine and heat all the ingredients together in the soup pot, being careful not to boil the mixture. Serve hot.
Updated Friday, September 21st, 2007
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