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Avgolemono (Greek chicken soup with lemon and egg)

Elizabeth Lindemann
  • 30 minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Chicken, cooked

2

Carrots

2

Celery stalks

4

Lemons, juice of

1

Onion

5

Eggs

8 cups

Chicken broth

1 cup

Brown rice

1

Salt and pepper

1 tbsp

Butter