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  • 6 cups reduced-sodium chicken broth
  • 1/2 cup uncooked white rice
  • 3 large egg yolks
  • 3 tablespoons lemon juice
  • 1 teaspoon parsley and pepper to garnish


  1. Bring chicken broth to a simmer and add rice.
  2. Cover and simmer just until rice is done, about 15 minutes.
  3. Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.

Recipe by Jo Marshall.



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The recipe was originally published as Avgolemono (Greek Lemon Soup) on

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