Ingredients: |
Ingredients: INGREDIENTS:
1 (3 pound) whole chicken
2 cups chopped carrots
1 med onion chopped
2 cups celery chopped
1 cup uncooked white rice, orzo, or fine egg noodles
2 chicken bouillion cubes
1 teas. sugar
Kosher salt and freshly ground black pepper to taste
3 egg, beaten
2 lemons, juiced
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Directions: |
Directions: DIRECTIONS
1. Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery ( I add 2 chicken boullion cubes to water. Add vegetables. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 1 hour.
2. When the chicken is done, the meat should pull from the bones easily. Transfer chicken to a large bowl and set aside to cool. "Skim fat from broth" BEFORE you add the rice, orzo or fine egg noodles, and season the broth with salt and pepper, being careful if you used bouillon cubes, not to over salt. Simmer over low heat for 20 more minutes, or until rice, orzo or egg noodles are tender.
3. In a bowl, whisk the eggs with the lemon juice . When the rice is done, REMOVE FROM HEAT. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated (to temper). Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point if necessary.
4. Chop the chicken breast meat into bite size chunks and put it back into the soup. Serve with a nice crusty bread (I like Ciabata) toasted and buttered for dipping!~ |
This recipe for Soup, Greek Lemon Chicken(Avgolemono) is from