8 cups of chicken broth
Many avgolemono recipes have way more stuff in them, like shredded chicken and rice, and that’s fine. We weren’t in the mood for any of that, and my mother doesn’t like rice in soup, so we stuck to the basics. It was amazing.
My mom has the dregs of a roast chicken in the freezer, so she made broth from that, adding an onion and a little chicken bouillon to boost it up, and then she strained it to get just the broth. We are going to try it without the chicken bones tomorrow, and I’m pretty sure it will work just fine. Fingers crossed!
Boil the chicken broth in a sauce pan or pot and let it simmer.
Crack one egg into a medium bowl; add two egg yolks. Squeeze the juice from two lemons, about a third to a half a cup. Add the lemon juice to the eggs and whisk until it’s all mixed.
Using a ladle and pouring slowly, add chicken broth to the egg mixture, whisking constantly. This is the tempering step, with the goal of heating up the egg mixture without scrambling it. Add 4-5 ladlefuls of simmering broth to the bowl to bring the eggs up to temperature.
Reduce the heat on the rest of the broth, and add the lemon-egg-broth mixture to the pot. Give it a stir; don’t let it boil.
Add dill, and serve!
This recipe is for three; I think it would be fairly easy scale up or down.