Greek Chicken Soup

You can tell I'm new at this. I forgot the Recipe.

Here it is

GREEK CHICKEN SOUP
KOTOSUPA AUGOLEMONO

1 chicken, about 2½ lb
1 onion, peeled and halved
1 carrot, peeled and halved
1 rib of celery halved
1 bay leaf
1¼ cups Orzo
2 eggs
Juice of 1 lemon
Finely chopped parsley
Salt
Pepper

Place the chicken in a pan and cover it with water then bring to a boil.
Add the onion, carrot, celery, and bay leaf, and season with salt and pepper.
Skim off the scum that forms on the surface.
Reduce the flame and simmer for about 1 hour or until the flesh falls away from the bones.

Drain the chicken and set aside. Pass the broth through a sieve. Remove the skin and bones from the meat and cut the chicken meat in pieces and add it to the stock.
Bring to a boil and add the orzo, and simmer at medium heat for about 18-20 minutes or until the orzo is tender (add more boiling water if necessary).

Remove the soup from the heat, and add salt and pepper to taste.
Whisk the eggs with the lemon juice until they are slightly frothy. Continue to beat them while you gradually add a little stock, with a ladle, to temper the eggs while stirring continuously.

Allow the chicken soup to cool slightly and stir in the lemon-egg sauce.

Ladle the soup into bowls or soup plates, sprinkle with parsley and serve.

Enjoy.

Chef Dino

Greek Chicken Soup

As I mentioned in my first posting I will be publishing one recipe, from my collection, every month or so. A good start is to publish our family's chicken soup, simple and easy to follow.
In the near future, I may publish my collection and Cookbook "Mediterranian Revelry, Greek - Sicilian Dinner Party" discovering Greek-Sicilian Peasant Food.

Enjoy

I will publish 1 recipe a month from my cookbook "Mediterranean Revelry / A Greek Sicilian dinner Party"
I will also touch on food subjects particular to Greek/Sicilian or Sicilian/Greek to show the similarities that they have in common