Last week my husband made his mom's famous Greek Soup (Avgolmono soup). It is a very simple but hearty soup consisting of chicken, rice, lemon, and egg. It's delicious! And of course I love when he cooks :)
- One whole free range chicken (~ 4 lbs)
- 3/4 cup white rice
- the juice of one lemon
- 3 eggs
- s & p
Rinse chicken and put in large pot with enough water to completely cover it. He leaves the giblets in and I pretend I don't see them, but they do add a lot to the flavor. Boil chicken until the meat is falling off the bone; approximately 2 hours.
Remove chicken from pot, add rice and cook. Let chicken cool enough to handle, then cut it up into smaller chunks.
Break eggs and put whites in medium bowl, set yolks aside. Whip egg whites until they are frothy. Then mix yolks in and add the juice of one lemon.
Once rice is cooked, turn the stove off and let the broth cool. Pour some of the broth slowly into the egg mixture while mixing (you don't want the eggs to scramble!). Once the bowl is full, add the egg/broth mixture to the pot w/the rest of the broth. Add chopped chicken to soup, reheat and eat!