Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

1. 1

   Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.

2. 2

   Cover pan and let simmer for 45 minutes.

3. 3

   Remove chicken and parsley, discard parsley.

4. 4

   Let chicken cool a bit, so you don't burn yourself, and cut into cubes.

5. 5

   Set aside.

6. 6

   Add rice, carrot and celery to broth and cook for 20 minutes.

7. 7

   Add lemon juice to the soup.

8. 8

   Stir.

9. 9

   Turn off heat.

10. 10

    Beat the eggs and cornstarch in a small bowl.

11. 11

    While whisking, slowly dribble in hot chicken stock- never stop whisking.

12. 12

    Do this until you have used up a couple of ladlefuls of stock.

13. 13

    This tempers the eggs so they do not curdle.

14. 14

    Slowly add egg to the hot soup and give a good stir.

15. 15

    Add chicken and serve, sprinkled with a bit of pepper (if desired).

16. 16

    Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock.

17. 17

    That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

* Per serving · 4 servings · Values may vary.

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