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