Avgolemono Soup

1. 1

   Put the chicken bones and giblets, if using, in a small pot along with the onion and parsley stems, and cover with 1 3/4 cups water.

2. 2

   Bring to a boil, then simmer, covered, for about 30 minutes; you should now have about 1 cup of broth.

3. 3

   With a slotted spoon, fish out the parsley stems, onion pieces, chicken bones, and giblets, and discard.

4. 4

   (If youre using ready made stock instead, just bring a cup of it to a boil.)

5. 5

   Toward the end of the cooking time, scoop up 1/4 cup of broth and pour slowly into the beaten egg as you whisk steadily.

6. 6

   Pour this tempered egg back into the broth, continuing to whisk over very low heat until lightly thickened.

7. 7

   Season the soup with salt and several squeezes of the lemon.

8. 8

   Taste, and determine how much you want; it should be quite lemony.

9. 9

   Scatter in the cooked chicken, and let warm through; then top your bowl of this blissful soup with a little chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.