Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
3 lbs chicken |
8 cups water |
1/2 bunch parsley |
1 medium onion, sliced |
1 teaspoon salt |
1/3 cup raw rice |
2 medium eggs |
2 lemons, juice of |
2 teaspoons cornstarch |
3 tablespoons cold water |
parsley (for garnish) |
pepper, to taste |
Directions:
1. Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley.
2. Cut meat into cubes and discard parsley. Set aside.
3. Add rice to broth and cook for 10 minutes.
4. Beat the eggs in a small bowl.
5. Mix cold water with cornstarch.
6. Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.
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