Kotosoupa Avgolemeno - Chicken Egg-lemon Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.