Chicken Soup with Eggs and Lemon - Kotosoupa Avgolemono
This soup is a favourite with Greek families. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that many times people buy canned chicken stock and make only the avgolemono sauce.
- 1 chicken, about 3 pounds
- 1 onion, peeled and diced
- 2 carrots, peeled and sliced
- 2 bay leave
- 1 teaspoon Greek oregano, dry
- 12 cups water
- Sea salt and freshly ground pepper, to taste
- 0.25 cup rice
- 3 eggs, beaten
- 2 lemons, freshly squeezed
- 2 tablespoons of chopped parsley
- Put the chicken, onion, carrots, bay leaves, oregano, salt, and pepper, into a stockpot and add water to cover. Bring to a full boil. Cover and cook for about 2 hours, removing the scum several times. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, depending on weight, about 2 hours.
- Take the chicken out of the broth, remove the skin and bones from the meat, and set the meat aside. Pass the broth through a sieve and bring it back broth to boil again add the rice and cook for about 15 minutes or until tender. Slice or cut into small diced the carrots and reserve with the chicken. Now add the meat and carrots to the soup and re-boil briefly.
- Whisk the eggs until they are slightly frothy and continue to beat them while you gradually add the lemon juice, as well as several spoonfuls of hot broth, one by one. Remove the soup from the heat, and stir in the egg-lemon sauce into the soup. Sprinkle the soup with parsley and serve hot.