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Greek   -   Chicken Egg Lemon Soup (Koto Supa Avgolemono)   adapted from Sephardic Cooking by Copeland Marks

  • 3 Pounds Chicken
  • 8 Cups Water
  • 1/2 Bunch Parsley
  • 1 Medium Onion -- sliced
  • 1 Teaspoon Salt
  • 1/3 Cup Raw Rice
  • 2 Medium Eggs
  • 2 Lemons Lemon Juice
  • 2 Teaspoons Cornstarch -- dissolved in
  • 3 Tablespoons Cold Water
  • Parsley -- for garnish
  • Pepper -- to taste
Directions Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. Cover pan and let simmer for 45 minutes. Remove chicken and parsley. Cut meat into cubes and discard parsley. Set aside. Add rice to broth and cook for 10 minutes. Beat the eggs in a small bowl. Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat. Serve.
Serves 6
Time to Make 0:00

Printer version   12 Votes - Yum: 4.25, Easiness: 4, Speed: 4.16667, Overall: 4.13889 Rate this recipe

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