Avgolemono Soup

Chopped potatoes or orzo may be substituted for the rice. Most of this may be done in advance, but the egg must be added just before serving.

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large carrot
  • 2 celery stalks
  • 4 scallions
  • 2 cloves garlic
  • 6 cups chicken stock
  • 1/2 cup white rice
  • 1 cup shredded cooked chicken meat
  • 1 egg
  • 1 lemon
  • Salt and black pepper to taste
  • Minced dill (optional)

Mince the carrot, celery, scallions, and garlic. Heat the butter and oil in a 2-quart pot. Add the carrot, celery, and scallions and sauté for several minutes. Add the garlic and cook for another minute. Add the stock, turn up the heat, and bring to a boil. Add the rice, turn down the heat, and simmer for twenty minutes. Add the chicken.

Beat the egg with the juice of the lemon in a small bowl. Gradually whisk in a cup or so of the hot liquid. Turn off the heat, empty the bowl into the pot, and stir. Adjust seasoning as needed and serve in bowls, topped with minced dill.