Greek Avgolemono Soup

We got a request for the recipe for this soup, so here it is. Avgolemono is a Greek egg and lemon juice mixture - avgo meaning egg and lemoni meaning lemon. The soup is made with this juice added to chicken and rice and, as well as being tasy, is also very healthy. When you are making it, it is important for the eggs to be as fresh as possible.

Ingredients

1kg whole chicken cut into 4
150g rice suitable for soups
1 medium onion whole
1 medium carrot chopped
2 fresh eggs
Celery leaves from one stalk
4 tablespoons lemon juice
Pepper freshly ground
Salt

Preparation

In a deep pan with 2 litres of water boil the chicken quarters, whole onion, carrot, celery leaves and salt for at least 1 hour or until the chicken is tender.

Remove the chicken and the onion from the pan.

Remove the skin and bones from the chicken and discard.

Cut the flesh of the chicken into small pieces and set aside.

Add the rice to the pot, cover it and simmer for 20 minutes.

Meanwhile, prepare the avgolemono.

Firstly, beat the egg whites thoroughly in a mixer or even in a deep bowl with a whisk.

When the egg whites have become stiff and frothy, add the yolks and continue to beat until they are completely mixed.

Put the lemon juice in a jug and add to it 2 cups of liquid from the pan.

Slowly pour this juice into the egg mixture, whisking continuously.

When the rice is cooked, remove it from the heat and add the chicken back into the pan.

Add the avgolemono (lemon juice and egg mixture) to the pan and give the pan a few small shakes.

The soup should be served with freshly ground pepper.

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