Avgolemono soup

This  chicken lemon soup or Avgolemono as it is known, is a family favorite. The egg adds thickness, and the lemons add that lemony flavor that we love. Great during the cold season

Chicken-Lemon soup

 

: Explore with taste

Recipe type: Soups and Salads

Cuisine: Greek

Cook time:  1 hour 10 mins

Total time:  1 hour 10 mins

Ingredients

• 1 small organic chicken (about 31/2)
• 1 large carrot (diced)
• 1 large onion diced
• 4-5 cloves of garlic minced
• 2 stalks of celery, chopped or sliced into thirds
• ½ cup of fresh chopped parsley
• 2 tsp sea salt
• 2 large eggs
• 1 large lemon
• 3½ cups of cooked rice
• Salt and pepper to taste.

Instructions

1. Put chicken, carrot, onion, garlic, celery, parsley, salt and pepper into a large pot.
2. Add 12 cups of water, and bring to a boil.
3. Lower to a gentle simmer, and cook uncovered.
4. Use a spoon to skim the fat that rises to the top of the pot.
5. Simmer gently for an hour or more, until chicken starts to separate from the bones.
6. Remove chicken from the pot, and when it cools a bit, separate meat from the bones and cut into bite size pieces. Set aside
7. In a blender, add the eggs and the juice of the lemon and blend on high .
8. Slowly add one cup of the hot broth into the egg-lemon mixture. Blend for a few minutes.
9. Add the chicken, and the cooked rice back in the pot.
10. Add the egg-lemon mix, salt and fresh pepper to taste.
11. Garnish with a lemon slice & some parsley and serve.

3.5.3251