Avgolemono

Cook the Rice

In a medium pot, bring the chicken or vegetable broth to a boil.

Add the rice and reduce the heat to low. Simmer until the rice is tender, about 15-20 minutes.

Prepare the Avgolemono Mixture

In a separate bowl, whisk together the eggs and lemon juice until well combined.

Temper the Egg Mixture

Gradually add a ladle of hot broth from the pot into the egg mixture, whisking continuously to prevent the eggs from curdling.

Repeat this process with another ladle of hot broth.

Combine and Thicken

Slowly pour the tempered egg mixture back into the pot with the rice, stirring constantly.

Continue to cook over low heat, stirring, until the soup thickens slightly. Do not let it boil, as this may cause the eggs to curdle.

Season and Serve

Season with salt and black pepper to taste.

Drizzle with olive oil and garnish with chopped fresh parsley if desired.