Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 3 lbs chicken or 3 lbs chicken pieces
- 8 cups water
- 1⁄2 bunch parsley
- 1 medium onion, minced very fine
- 1 teaspoon salt
- 1⁄3 cup long-grain rice
- 1 large carrot, minced very fine
- 1 stalk celery, minced very fine
- 1 1⁄2-2 lemons, juice of, adjust to taste
- 2 eggs
- 1 1⁄2 tablespoons cornstarch
Directions
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Stir.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
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