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| Chicken Avgolemono Soup Ingredients CHICKEN SOUP one 3 to 3 1/2 pound roasting chicken 2 to 2 1/2 quarts water a few peppercorns 1 small carrot 1 onion 1 stalk celery salt to taste 1 cup raw converted rice, orzo, or kritharaki AVGOLEMONO SAUCE 2 eggs 3 tablespoons fresh lemon juice Preparation Wash chicken and place in heavy kettle in water to cover. Add peppercorns, carrot, onion, and celery. Bring to a boil, cover, and simmer over low heat for 2 hours, or until chicken is tender, adding salt to taste during last hour of cooking. Remove chicken and keep warm. Strain broth and remove as much fat as possible. Add rice, orzo, or kritharaki and simmer, covered, until rice or pasta is tender, 15 to 20 minutes. Make the Avgolemono sauce Hand method Beat eggs well and gradually beat in lemon juice. Add two cups hot, stratined broth slowly to egg sauce, beating constantly. Return soup to heat and stir vigorously until thickened. Blender or food processor method Blend eggs with lemon juice. With motor running, very slowly add 2 to 3 cups of hot, strained broth. When combined, pour egg-lemon mixture from bowl into remaining broth, stirring briskly. After all the liquid has been combined, reduce heat and continue to stir until thickened. To serve, ladle into soup bowls and add slices of cooked chicken, if desired. Note: A 46-ounce can of chicken broth can be used. Bring to a boil and add rice or orzo. Simmer for 15 to 20 minutes, or until rice or pasta is tender. Remove from heat and prepare Avgolemono sauce as explained above. Combine with hot soup, stir, and serve. Yield 6 to 8 servings. |
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