Sephardic Chicken Egg Lemon Soup (Koto Supa Avgolemono)

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
  • Cut meat into cubes and discard parsley. Set aside.
  • Add rice to broth and cook for 10 minutes.
  • Beat the eggs in a small bowl.
  • Mix cold water with cornstarch.
  • Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat.
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