Name: Chicken Avgolemono Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 8 cups (2 litres) cold water; 1 whole chicken 3 lbs (1.5 kg), cut into pieces, skinless; 1 onion, cut into wedges; 1 large leek, halved (green and white part), thinly sliced; 2 bay leaves; 1/4 cup (60 ml) long grain rice; 2 carrots, chopped; 2 stalks celery, chopped; 3 eggs; Juice of 2 lemons; Salt and pepper; Fresh herbs for garnish

Preparation

- In a pot of lightly salted cold water (about 2 1/8 cups), place the chicken, onion, green part of the leek and bay leaves. Bring to a boil. Reduce the heat, cover and simmer over low heat for about 1 hour, taking care to skim off the fat.
- Remove the chicken from the broth. Allow to cool. Strain the broth through a sieve. Return to the pot.
- Remove the meat from the chicken and cut into cubes. Set aside.
- Add the rice, carrots, celery and the remaining leek to the broth. Bring to a boil, cover and simmer for about 20 minutes or until the rice is tender. Stir occasionally. Add the chicken.
- In a bowl, whisk the eggs until they become slightly foamy.
- While whisking, gradually add the lemon juice and 250 ml (1 cup) of hot broth to temper the egg mixture.
- Gently pour the egg mixture into the soup, stirring continuously. Reheat the soup over low heat for 1 to 2 minutes, stirring constantly.
- Do not boil the soup again, this would coagulate the eggs.
- If desired, garnish with a fresh herb.

Chicken Avgolemono Soup

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Ingredients

Preparation

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