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.
Prep Time20 minutesmins
Cook Time2 hourshrs25 minutesmins
Total Time2 hourshrs45 minutesmins
Course: Soup
Cuisine: Mediterranean
Keyword: chicken soup, Kotosoupa Avgolemono
Servings: 8
Ingredients
1chicken,about 3 pounds
1onion,peeled and diced
2carrots,peeled and sliced
2bay leave
1teaspoonGreek oregano,dry
12cupswater
Sea salt and freshly ground pepper,to taste
0.25cuprice
3eggs,beaten
2lemons,freshly squeezed
2tablespoonsof chopped parsley
Instructions
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 to boil again add the rice and cook for about 15 minutes or until tender. Slice or cut into small diced 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.