Chicken Soup with Egg and Lemon Sauce (Avgolemono) Recipe

Ingredients:

Chicken Soup with Avgolemono

1 chicken, 1½ kilos (3 lbs 6 oz- 4 lbs 8 oz)
1 carrot
1 onion
½ teacup rice, washed and strained
3 eggs
2 lemons
Parsley
Salt-pepper

Wash the chicken well and rub it with one lemon.

Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat.

Add the carrot, the onion, salt and pepper and continue cooking for some more minutes.

When the chicken is done (test it with a fork), take it out of the pot.

Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes.

Remove from heat.

Beat the eggs, add lemon juice to taste and beat it together.

Pour in, very carefully and slowly, tablespoons of the hot but not boiling broth, beating at the same time.

Add the egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times.

Sprinkle the individual servings with chopped parsley and serve immediately.