Kotosoupa Avgolemeno - Chicken Egg-Lemon Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A delicious Greek recipe passed down by my Yaiyai. The soup and sauce are cooked separately. Perfect soup for a sore throat. Ingredients:
3 -4 lbs chicken (any variation) |
2 stalks celery & leaves |
2 medium carrots |
3 whole green onions |
1/2 cup chopped fresh parsley |
2 quarts water |
3/4-1 cup long grain rice |
2 large eggs (separated) |
1 cup boiling broth (homemade or otherwise) or 1 cup stock (homemade or otherwise) |
1 -4 lemon, juice of |
salt |
Directions:
1. Cover chicken, vegetables, and parsley with water; bring to a boil. Skim off scum if any accumulates.
2. Reduce heat and cook partially covered 1 1/2 to 2 hours, until chicken is tender.
3. Remove chicken from broth; set aside to cool and cut into bite sized pieces when cool enough to touch.
4. Strain broth into a small pot, discarding vegetables.
5. Return broth to the stove. Add the rice. Bring broth and rice to a boil.
6. Meanwhile, beat egg whites with a dash of salt until thick but not dry. Add yolks one at a time until well blended.
7. Slowly beat in lemon juice and hot broth separate from the broth you just prepared.
8. Put in a sauce pan over low heat and stir regularly until it is the texture of gravy. DO NOT let sauce boil as it will curdle.
9. Once the rice and broth boiled, reduce heat and cook covered until rice is tender (about 15-20 minutes).
10. Return chicken to pot.
11. Blend hot soup with avgolemono sauce.
12. Serve hot garnished with fresh parsley.
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