Chicken soup with egg and lemon sauce

Ingredients for 6 servings:

• 1 ½ kg chicken, oven-ready, without giblets
• 1 large onion(s)
• 2 ½ liters of water
• 2 cloves
• 250 g rice (long grain rice)
• 2 eggs
• 1 lemon(s), the juice
• Salt and pepper, ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Kotosoupa Avgolemono

Place the chicken in a large saucepan. Add the onion, cloves, and water. Slowly bring the contents of the pan to a boil. Skim off any foam. Simmer over low heat for 2.5-3 hours, until the meat flakes easily from the bones. Remove the pan from the heat. Remove the chicken and place it on a board. Use a slotted spoon to remove the onion and cloves and discard them. Use a carving knife to separate the meat from the chicken bones and cut them into bite-sized pieces. Discard the bones. Return the chicken pieces to the saucepan and bring the soup back to a boil. Add the rice, cover, and simmer for 15-20 minutes, or until the rice is tender. In a medium bowl, beat the egg with the lemon juice until frothy. Add 4-5 ladles of the soup to the egg mixture, beating vigorously each time. Then pour the egg mixture into the saucepan and stir with a wooden spoon until well blended. Adjust seasoning, if desired. Serve immediately. Tip: Kritharaki instead of rice also works.