All Easy Recipes. Cook all that you can cook. Chicken Soup With Avgolemono Sauce
(Soupa Avgolemono)
 
Avgolemono is a staple in Greek cuisine, used in soups and as a sauce for stews, vegetables, and meats.

What You Need:            (To Serve: 6 to 8)
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CHICKEN SOUP
  • One 3- to 3½-pound roasting chicken
  • 2 to 2½ quarts water
  • A few peppercorns
  • 1 small carrot
  • 1 onion
  • 1 stalk celery
  • Salt to taste
  • 1 cup raw converted rice, orzo, or kritharaki

    AVGOLEMONO SAUCE
  • 2 eggs
  • 3 tablespoons fresh lemon juice

    • How To Cook:
    CHICKEN SOUP:
    1. A 46-ounce can of chicken broth can be used. Bring to a boil and add rice or orzo.

    2. Simmer for 15 to 20 minutes or until rice or pasta is tender.

    3. Remove from heat and prepare "Avgolemono Sauce" as explained below. Combine with hot soup, stir, and serve.

    AVGOLEMONO SAUCE - HAND METHOD:
    1. Beat eggs well and gradually beat in lemon juice.

    2. Add two cups hot, strained broth slowly to egg sauce, beating constantly.

    3. Return soup to heat and stir vigorously until thickened.

    AVGOLEMONO SAUCE - BLENDER OR FOOD PROCESSOR METHOD:
    1. Blend eggs with lemon juice. With motor running, very slowly add 2 to 3 cups of hot, strained broth.

    2. When combined, pour egg-lemon mixture from bowl into remaining broth, stirring briskly.

    3. After all the liquid has been combined, reduce heat and continue to stir until thickened.

    4. To serve, ladle into soup bowls and add slices of cooked chicken, if desired.
    		 
    		 
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