EGG LEMON CHICKEN SOUP

Dino’s

Heritage Cuisine

http://mediterranean-revelry.blogspot.com

Discovering the Food of Epirus and Sicily

EGG LEMON CHICKEN SOUP

KOTOSUPA AUGOLEMONO

What you need

1 whole chicken - about 2½ lbs

1 onion, peeled and halved

1 carrot, peeled and halved

1 rib of celery halved

1 bay leaf

or

6-8 cups chicken broth

1¼ cups Orzo

2 eggs

Juice of 1-2 lemons (according to your taste, we use 3)

Finely chopped parsley

Salt

Pepper

How to make it

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 (add more boiling water if necessary) and add the orzo, bring to a boil and simmer at medium heat for about 8-9 minutes or until the orzo is tender.

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 of the hot 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.