Avgolemono Soup - GREEK
Info
Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1
Directions
In a pot with water, bring chicken, onions, carrots, celery, bay leaves and oregano to a boil and then simmer uncovered for 1 - 1.5 hours until bones are easy to separate and chicken is cooked through; remove chicken and discard vegetables
In a skillet, cook onion and salt in olive oil over MEDIUM heat until soft and golden
Turn pot to MEDIUM LOW and add sauteed onions, rice and salt; simmer, stirring occasionally, for 30 - 45 minutes until soft and tender
Cut chicken into bite size pieces
In a bowl, whisk together eggs, pepper, cayenne and lemon juice
Add 1 cup hot broth to the bowl while whisking
Add another cup hot broth to the bowl while whisking
Whisk egg mixture into the soup
Add chicken meat and cook over LOW for 5 minutes
Test for seasoning
Ingredients
1 whole chicken, about 3 pounds3 quarts cold water or enough to barely cover chicken1 onion, chopped1 carrot, chopped2 ribs celery, chopped2 bay leaves1/4 tsp dried oregano leaves---------------------------------------------2 tbsp extra-virgin olive oil2 cups finely diced onion2 tsp salt at least, plus more to taste2/3 to 3/4 cup Arborio rice, depending on how thick you like it2 large eggs1/2 tsp freshly ground pepperpinch of cayenne1/2 cup fresh lemon juiceparsley or oregano to garnish