A styled version of this delicious Greek-Jewish fusion soup
Avgolemono originates from Spanish Jewish people who left Spain during the Inquisition. Some of these Jewish people went to Greece, and this sauce-like dish was used in favor of citrus (which was hard to come by in Europe.) Over time, the sauce was turned into a soup. It is now a widely enjoyed dish today.
This recipe makes an easy to modify version of Avgolemono. You could skip the onion (I do) but you don't have to.
Boil a pot of water with added salt and cook the rice according to package instructions.
Combine chicken stock and water in a bowl, add salt, and bring to a bare simmer.
Drain the rice and add it to the chicken stock mixture.
Add the diced chicken and cook for 5-8 minutes.
Beat and whisk the eggs in a bowl. Temper the eggs and add lemon juice. Add more lemon as desired. Incorporate the egg mixture into the soup and whisk thoroughly.
