What's for Dinner Tonight? Avgolemeno!

So.....my boyfriend came home from work a while back raving about this Greek Lemon Chicken Soup that a co-worker had let him try. A recipe she had grown up with in her family. Since I love to try new things I told him that I would find a recipe for this soup so he could have it at home. I think he was doubtful that I could make this wonderful Greek soup since I am Scottish, Irish & American Indian. Not sure what that has to do with cooking, but I guess he figured I could never do it justice.

I did my usual search and of course found what I was looking for (Avgolemeno - Chicken Soup with Egg-Lemon Sauce), and went shopping for the needed ingredients. When he arrived home for dinner the aroma of this wonderful soup was is the air. Served with nice warm rolls, he eagerly dived into the bowl of soup. By the end of the meal it was rave reviews for the chef!

The recipe follows and I hope that some of you will give it a try.

 

Avgolemeno (Chicken Soup with Egg-Lemon Sauce)

(courtesy of Cat Cora)

 

 

Ingredients

1 - 3# chicken

12 cups cold water

1 Tbsp salt

1 leek, cleaned and quartered

1 carrot, peeled and quartered

2 bay leaves

3 Tbsp extra-virgin olive oil

2 cups finely diced onion (about 1 medium)

2/3 cup arborio rice

1/2 cup fresh lemon juice

2 large eggs

1 tsp ground pepper

 

Directions

In a 6-8 quart stockpot, combine the chicken, water and 1 Tbsp salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.

 

Meanwhile, heat the oil in a large skillet over medium high heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from the heat and set aside.

 

Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim).

 

When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.

 

Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.

 

In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of the hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot. Stir well to blend. Serve immediately. Enjoy!!