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Greek Lemon Soup
Recipe By : "Good Housekeeping" magazine, 3/97
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups & Stews
Amount Measure Ingredient -- Preparation Method
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2 cans chicken broth
1 medium skinless boneless chicken breast halves -- (about 6
ounces)
1 small onion -- peeled
2 whole cloves
1 medium carrot, peeled and cut into 2" pieces
1 medium celery stalk, cut into 2" pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives -- for garnish
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard
vegetables. Cool chicken until easy to handle, then shred into thin strips;
set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to
low; cover and simmer 15 - 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until
combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture,
whisking constantly. Return broth mixture to saucepan; heat just to
simmering, whisking constantly, about 5 minutes (do not boil or soup will
curdle). Stir in shredded chicken and margarine or butter. Sprinkle with
chopped chives to serve if you like. Makes about 7 cups or 6 first-course
servings.
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NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It's best served soon after you make it.
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