Greek chicken soup avgolemono
- 1 chicken approx.. 5 pounds, cut in 6-8 pieces
- 2 onions, cleaned and cut in half’s
- 2 bay leaves
- 5 medium carrots, washed, peeled, and cut in small pieces
- 1,5 cup of white rice
- 4 eggs
- ½ cup lemon juice
- salt and pepper
-Rinse your chicken and place it in a pot with 1,5 gallons cold water and 2 tsp salt and 1 tsp pepper.
-Adjust to medium heat and let it cook. When it bubbles remove the foam and place the onions and the bay leaves in the pot. Do not cover. Cook for 45 minutes
– Remove the chicken and let it cool.
(Option: you can strain the stock now, otherwise continue with cooking, —add the rice and the carrots, and let it cook around 30 minutes, When ready turn heat off.
During that time clean your chicken, discard the bones, keep the meat.)
-Add the eggs to a bowl and whisk, then add the lemon juice slowly and continue mixing, you can also use an electric mixer
-After 4 minutes whisking by hand or 2 minutes with the electric mixer add slowly 2-3 cups of the hot soup, only liquid, nor ice or carrots, just liquid, add it slowly to the egg/lemon mix. Now put the mix back to the soup, stirring continuously
-Add the shredded chicken to the soup mix
Turn heat on for 3 minutes
Adjust salt, pepper, lemon and ready
