Avgolemono Soup

Greek Lemon Chicken Rice Soup

Ingredients

• 1 medium onion, diced
• 2 eggs
• 3 tbsp Kirkland Signature Organic Extra Virgin Olive Oil
• 1 rotisserie chicken, skin and bones removed, and meat cut into2-inch pieces
• 1 (32-oz) carton Kirkland Signature Organic Chicken Stock
• Juice of 2 lemons
• 5 cups water
• 1 cup arborio or white rice, uncooked
• Dash of ground white pepper

Instructions

1. Heat a large saucepan or Dutch oven over medium heat.
2. Sauté the onion in olive oil until soft but not brown.
3. Add chicken stock and water, and bring to a boil.
4. Add rice and cook about 20 minutes, until rice is fully cooked and grains are expanded.
5. Crack eggs into a large heatproof mixing cup, then whisk until blended.
6. Ladle 1 cup of the hot broth into the eggs, then quickly whisk or use an immersion blender to combine.
7. Add the hot broth and eggs back to the soup, then add the diced chicken, lemon juice and white pepper.
8. Stir to incorporate, heat through, then ladle into bowls.