Greek: Avgolemono 09 by Recipe Cottage

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	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.