Greek chicken and lemon soup – Avgolemono

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REcipe

ingredients:

1 whole chicken

4-5 lemons

4 eggs

1 cup of uncooked white rice

salt and pepper

Avgolemono (3)

create:

1. Rinse the whole chicken under cold tap water and than place inside a large pot and fill it up with water about 1 inch above the chicken. Cover and bring to the boil, skimming the fat as it rises to the top. Reduce the heat down to low, add a good amount of salt and pepper and simmer for around 45 minutes to an hour. Time will vary depending on the size of your chicken. I used a 1.5 kilo chicken.

Avgolemono (4)

2. While the Chicken is cooking away, in a large bowl crack 4 eggs inside the bowl. Juice about 2 and a half lemons and add with the eggs. Whisk together and set aside.

Avgolemono (5)

3. Once the chicken is ready, remove the chicken out of the pot and place it inside a bowl to cool down. The chicken should be ready once the meat pulls from the bones easily.

Avgolemono (6)

4. Now add 1 cup of rice to the pot of water, turn on medium heat and stir for around 20 mins or until the rice is tender. Add the juice of around 3-4 lemons (depends how lemony you like it) into the pot. Once the rice is ready turn off and slowly add one ladle of hot broth at a time to the egg mixture and whisk briskly. After about 3 ladles of hot broth are added to the egg mixture than pour whole egg mixture back into the pot and whisk again briskly until a creamy looking soup appears.

Avgolemono (7) Avgolemono (8) Avgolemono (9) IMG_20150429_174843

5. Now pull off the meat from the chicken and add into the pot. Enjoy.

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