Yia Yia Chicken Avgolemono Soup
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
36
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 medium
Carrot (cut in half lengthwise)2 medium
Onion (quartered)3 tsps
Salt1.5 cups
Long Grain Rice10
Egg Whites1 tsp
CornstarchDirections:
1
In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil
2
Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour
3
Strain the vegetables and chicken, making sure to reserve all liquids
4
Put back all the original liquids into the stock pot, plus 3 more cups water and the rice
5
Bring to a boil, and then lower the heat to medium
6
Meanwhile, remove the meat from the chicken, shred and put to the side
7
Put the vegetables in a blender and puree, and put to the side
8
Put the egg whites in the blender and beat on high for 2 minutes
9
Add the yolks, lemon juice and cornstarch
10
When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper
11
Take off the heat
12
Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly
13
Taste for salt and pepper