greek chicken soup ("Kotosoupa avgolemono")
Prep: 5min | Cooking: 1h 10min
1-2 laurel leaves
1-2 tbsp chopped parsley
1 tsp oregano
2 tbsp olive oil
1 egg, white and yolk separated
juice from half a lemon
Simmer chicken in 1.5 litres water for 10 min, covered.
Add the vegetables and laurel, and simmer 1 hour, covered.
Remove chicken and vegetables, and set them aside.
Pour the rice into the soup, and cook, covered, 10 min. Meanwhile, dice the carrots and parsnips, and shred the chicken. Discard the onion and laurel.
Add the vegetables and chicken back to the soup, along with the olive oil, oregano, and parsley. Keep soup on low heat while preparing the egg-lemon mix:
Whisk the egg white into a stiff meringue, then add the yolk to it and the lemon juice. Mix in a ladleful of soup, one after another, while mixing constantly, so that the egg mix warms slowly. Once adequately tempered, pour the mix into the soup, and mix constantly until well-combined and the soup has simmered. Remove from heat and season to taste with salt and pepper.
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