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LOCATION: Recipes >> Greek >> Avgolemono 09

Print this Recipe    Avgolemono 09

Soup - Avgolemono
Serving Size : 6

1 whole chicken
2 1/2 quarts water
1 tablespoon black peppercorns
1 carrot, cut into 2" pieces
1 stalk celery, cut into 2" pieces
1 onion, quartered
salt, to taste
1 cup long-grain white rice

3 eggs
juice of two lemons

Wash chicken and place in a large pot, or Dutch oven and cover with
water. Add peppercorns, carrot, onion and celery. Simmer over low
to medium heat, covered, for 2 hours. Taste for salt and add as
needed. Remove chicken and set aside to cool. Strain broth and skim
as much fat as possible. Add rice to broth and cook until tender,
about 20 minutes. When chicken is cool enough to handle remove
skin and meat from bones. Discard skin and bones. Shred chicken
and add to broth. In a small mixing bowl beat eggs well gradually
introducing the lemon juice. Temper the mixture by slowly mixing
in two cups of the hot chicken broth. After egg mixture is tempered,
pour into broth, stirring briskly. Simmer until slightly thickened.

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