Seeing PartySugar's menu for a Greek dinner made me realize how long it's been since I've made my favorite Greek dish, avgolemono. If you've never heard of this homey soup (av-what?), avgolemono is a Mediterranean specialty made up of four basic elements: chicken stock, eggs, lemon, and rice. When preparing it, remember to add the hot broth gradually to the lemon-egg mixture, otherwise you will cook pieces of the egg. Prefer not to work with raw poultry? Throw already-cooked chicken breast into the simmer. Or, make it a complete, from-scratch meal by poaching chicken breasts with rice, vegetables, and herbs. See which recipe fits your cooking style when you read on.
6 cups low-sodium chicken broth Serves 4. 1-1/2 quarts canned low-sodium chicken broth or homemade stock Serves 4.
3/4 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced
2 cups water
1-1/2 teaspoons salt
1 pound boneless, skinless chicken breasts (about 3)
1/2 cup long-grain rice
3 tablespoons lemon juice
1/2 cup frozen peas, defrosted
3 tablespoons chopped fresh dill
6 cups low-sodium chicken broth
1-1/2 quarts canned low-sodium chicken broth or homemade stock