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Greek Lemon Chicken Soup
This is a soup that really tastes nice on cold winter nights. In Greece when someone is ill they are always fed soup - but you don't need to be ill to enjoy this Greek lemon chicken soup! It's the avgolemono sauce, egg and lemon sauce, that really makes this soup such a big it. Augolemono is added to most Greek soups. I actually first tasted this in Norway, when a Greek friend made it with her mother's recipe, which includes adding one boiled potato to each plate when you serve the soup. This is what you need: One big chickenOne cup of rice, type Carolina (if you can't get Carolina rice buy the brand you use when making risotto. The rice is supposed to get a bit sticky and creamy when boiled.)Two big carrotsParsleySalt, pepperTwo eggsThe juice from two lemonsOne boiled potato pr. person (optional)Boil the chicken in salted water until it falls apart. Remove it from the water. Add some more water to the stock and boil carrots and rice. Remove the bones and skin from the chicken. When the rice and carrots are done, add huge bits of chicken, pepper and parsley to the soup. Beat the lemon juice with the eggs. Remove the pot from the stove and add the egg and lemon sauce. Don't let the soup boil after you've added the egg and lemon sauce.
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