Chicken-Egg-Lemon Soup(Kotosoupa Avgolemono)

1. 1

   Cover chicken and vegetables with water; bring to a boil.

2. 2

   Skin off scum.

3. 3

   Reduce heat and cook partially covered 1 1/2 to 2 hours until chicken is tender.

4. 4

   Remove chicken from broth.

5. 5

   Set aside for later use as desired.

6. 6

   Strain broth into a kettle, discarding vegetables.

7. 7

   Bring broth to a boil, add rice; stir and salt to taste.

8. 8

   Reduce heat and cook covered until rice is tender.

9. 9

   Add white meat from chicken that you set aside.

10. 10

    Blend hot soup with Avgolemono sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.