Avgolemono Soup - Greek Lemon and Rice Chicken Soup

"Avgolemono Soup likely is most well known of soups in Greek Cuisine. It’s on the menus of almost all Greek restaurants and at Greek homes at most Celebrations. Once you have one bowl you'll never leave leftovers."

Recipe By     :  Ellen M. Davis
Serving Size  : 8 

  1             whole  chicken
  12           cups  water
  2             medium  carrots -- cut in half
  2             stalks  celery -- cut in half
  1             large  onion -- peeled and cut in half
  2             whole  bay leaves
  5             whole  black peppercorns
  2             tsp.  salt
  1/2          cup  rice
  3             large  eggs -- at room temperature
  1             tsp.  lemon zest
  2             medium  lemons -- juiced and strained
  1             pinch  Salt
  1/4          teaspoon  ground pepper

Add first eight ingredients to a large stockpot. Bring the water to a
rapid boil, lower heat to medium low and simmer partially covered for
approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth
through a fine sieve into a large bowl. Reserve Chicken for another meal.
Return the strained broth to the stockpot and bring to a boil.

Add the rice and cook, until tender about 15 minutes.

While the rice is cooking, prepare the egg-lemon mixture.

Using a whisk beat the eggs until nice and frothy. Add the lemon zest and
the lemon juice in a steady stream while continuing to whisk.

Remove soup from heat. Ladle about two cups of broth into a bowl or large
measuring cup. Whisk 1/4 of broth into the egg, then slowly add the hot
broth to the egg-lemon mixture while continuing to whisk. This will temper
the eggs and prevent them from curdling once they are added to the hot
broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for
approximately until heated through about 5-6 minutes. Be careful not to
boil as the eggs will break from the soup.

Adjust your salt and pepper to taste.


Serving Ideas : Garnish with lemon zest, parley or crumbled hard boiled eggs, It is pictured hear with a hard cooked egg halved.

 NOTES : Avgolemono Soup can be served hot or cold. It is a great opening to a delicious Greek themed dinner or a lunch with wholesome bread, cheese and olives.

Traditionally, this soup is served without the chicken meat or vegetables. You can Reserve the meat for another meal or serve on the side as you prefer.
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 90 Calories; 2g Fat (18.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 1134mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.