Chicken Soup with Egg and Lemon (Kotossoupa Avgolemono)

(recipe from a Greek cooking book)

Serves 5

Ingredients:

• 1 chicken
• 1 cup rice
• 1 whole onion
• salt and pepper

Egg and lemon sauce:

• 1-2 cups broth from soup or liquid from entree
• 2 eggs
• juice of 1 lemon
• 1-2 tbsp flour (depends how thick you want it)

Step One

Put the chicken into a pot and cover it with water. As soon as it begins to boil, skim off the foam and add the onion, salt and pepper. Cover the pot with a lid and let it boil for 1h.

Step Two

When the chicken is cooked, remove it from the pot along with the onion. Add the rice to the soup and let it cook. When the rice is made, prepare the egg and lemon sauce.

Step Three

Αυγολέμονο (egg and lemon sauce): Mix the flour with lemon juice. Beat the eggs in a bowl with flour and lemon juice. Add the broth or other liquid little by little, beating constantly. 

Remove the pot from the heat and pour the egg and lemon sauce. Stir well and serve hot.

ENJOY!!!

Tips:

•  If a thinner sauce is desired you may omit the flour.