Log in
Avgolemono Soup
Ingredients
- 1 whole chicken breast, split
- 1 stalk celery, roughly chopped
- 1 small onion, quartered
- 6 cups water
- 1/3 cup uncooked long grain rice
- 1 t. salt
- 3 eggs
- 1/4 cup freshly squeezed lemon juice
- ¼ cup parsley, chopped
- Thin lemon slices for garnish
Instructions
- Simmer chicken breast, celery, and small onion in water for 30 minutes.
- Skin and debone chicken, shred. Strain stock. Add enough water to make 6 cups.
- Combine stock, rice and salt in saucepan. Heat to boiling, cover, reduce heat and simmer 20 minutes.
- Beat eggs in bowl until frothy. Slowly add lemon juice in a steady stream. Beat constantly to prevent eggs from curdling. Stir in 2 C. hot stock and rice mixture into eggs, whisking constantly. Gradually pour back into soup.
- Cook slowly, stirring constantly, until slightly thickened. Stir in shredded chicken and parsley. Garnish each serving with lemon slices.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/