Greek chicken soup with rice and lemon - This soup is called Avgolemono soup in Greece. It makes a great warm appetizer.
With the addition of green or Greek salad, makes a nice choice for dinner. It has a rich texture, thanks to chicken meat and rice, and lemon adds a special great aroma.
Greek chicken soup with rice and lemon - Recipes and Cookbook online
Greek chicken soup with rice and lemon - This soup is called Avgolemono soup in Greece. It makes a great warm appetizer.
- 1,2 kg chicken
- 1 piece of carrot (larger)
- 1 piece of onion
- 2 sprigs of Mediterranean celery
- 1/2 bunch parsley
- 2 teaspoons of sea salt
- 2 liters of water
- 3 pieces of eggs
- 2 pieces of lemon juice
- 3 cups of rice
- pepper (a little)
- Clean the chicken (remove the entrails and neck), wash it well, and put it to drain on a paper towel. Cut into smaller pieces.
- Wash the carrot and cut it into rings. Clean and wash the onion and finely chop it. Wash the celery and cut it into small rings.
- Put the chicken, carrot, onion and celery in a large pot. Add 2 liters of water. Let it boil. After 10 minutes, skim off the white foam that appears. Let it cook for about 1 more hour.
- Remove the chicken from the soup. Separate the meat from the bones and cut into bite-sized pieces, or smaller. Strain the vegetables, so that only the soup remains in the pot. You can use the cooked vegetables for another recipe, because we won't need them anymore.
- If it appears, skim off the fat from the soup. If you have time to let the soup cool down, it will be easier to do, because the fat will separate on top (especially if you leave the soup overnight in the fridge).
- Clean, wash and cook the rice.
- Put the soup on the fire to warm it up. Remove from heat. In a mixing bowl, beat the eggs and lemon juice until the mixture is creamy. Add the cream of eggs and lemon to the warm soup, stirring gently (you can heat the soup over low heat, but it must not be very hot or boiling, because the eggs will curdle). Add salt and pepper to taste.
- It is served warm, in heated plates (or bowls). Place 1 cup of cooked rice on the bottom of each plate. Pour over the soup. Place the chicken meat on top of each plate. Garnish with fresh parsley leaves. Next to the plate, you can also put slices of lemon, as a decoration.
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