Chicken Soup (Avgolemono)

Ingredients:

2 lbs chicken with bones (thighs or chicken legs work well)

1-2 onions, chopped

~1 cup celery, chopped

1-2 carrots, chopped

1/4 cup short-grain (non-Carolina) rice or 1 potato, cubed

~8 cups water

juice of 1-2 lemons (to taste)

1 egg

salt, pepper to taste

Preparation:

Remove skin from chicken, wash and add to water, along with chopped onions, celery, carrots and rice (or potato). Bring to a boil and simmer for ~1 hour.

Remove chicken pieces and separate meat from bones. Cut in to bite sized pieces and add back to the soup.

Prepare augolemono (egg-lemon) mixture by beating an egg and stirring in the lemon juice. Slowly add ~1 cup from the hot soup to it while stirring (as not to cook the egg) and then stir in augolemono mixture to the pot of soup. Add salt and pepper to taste.

Makes 6-8 servings.

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