Sephardic Chicken Egg Lemon Soup (koto Supa Avgolemono)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs chicken
• 8 cups water
• 1/2 bunch parsley
• 1 medium onion, sliced
• 1 teaspoon salt
• 1/3 cup raw rice
• 2 medium eggs
• 2 lemons, juice of
• 2 teaspoons cornstarch
• 3 tablespoons cold water
• parsley (for garnish)
• pepper, to taste

Recipe

• 1 put chicken, water, parsley, onion and salt in a large pan and bring to a boil. cover pan and let simmer for 45 minutes. remove chicken and parsley.
• 2 cut meat into cubes and discard parsley. set aside.
• 3 add rice to broth and cook for 10 minutes.
• 4 beat the eggs in a small bowl.
• 5 mix cold water with cornstarch.
• 6 add lemon juice to the soup and cornstarch mixture. slowly add egg to the soup. add chicken and reheat.