Egg-Lemon Chicken (Avgolemono) Soup
This traditional Greek version of chicken soup will warm your heart and your soul.
Yield: 8 to 10 servings
1 whole chicken (about 4 lb/2 kg) 1
3 stalks celery, cut into chunks 3
2 carrots, sliced 2
1 medium onion, peeled (whole) 1
2 cloves garlic, peeled (whole) 2
3/4 cup arborio rice 175 mL
pinch salt pinch
2 eggs 2
1/4 cup cold water 50 mL
juice of 2 lemons
freshly ground black pepper
Place chicken in large pot and pour in enough water to cover. Bring just to a boil; reduce heat and simmer until scum forms on surface; spoon off scum. Add celery, carrots, onion and garlic; simmer for about 1 hour longer. Skim off scum.
Stir in rice and salt; cook for 15 minutes. Meanwhile, beat eggs well; beat in cold water then lemon juice. To prevent eggs from cooking, slowly pour 3 large spoonfuls of hot chicken mixture into egg mixture, whisking constantly. Add more broth to egg mixture a few spoonfuls at a time, whisking in between, until you have added about a cup (250 mL). Slowly
pour egg mixture into pot, whisking constantly. Cook, stirring often, for about 10 minutes longer or until thickened and creamy. Remove from heat. Add salt and ground pepper to taste. Ladle into bowls, tearing chicken meat into chunks and adding to bowls if desired. Do not reheat this soup to the boiling point or it will curdle.