Greek chicken and lemon soup with rice

Ingredients for 6 servings:

• 1 small soup chicken or regular chicken approx. 1.2 kg
• 150 g rice
• 2 lemons
• 2 eggs
• ½ bunch parsley, flat
• 1 baguette(s) or bread to taste
• some pepper, salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Avgo Lemono – very simple, even to prepare in large quantities – refreshing even in summer

Clean the chicken and place it in a sufficiently large pot, cover with approximately 2 liters of water. Bring to a boil, skimming any foam that forms. Season with pepper and salt, cover, and simmer over medium heat for 1 to 1.5 hours. Drain over a sieve, reserving the broth. Cook the rice in the broth according to the package instructions. In the meantime, remove the chicken from the bones, cut into bite-sized pieces, and return it to the broth. Season again with pepper, salt, and chopped parsley to taste. Remove the pot from the heat, cover, and let it cool for about 5 to 10 minutes. In the meantime, whisk the juice of one lemon into the eggs, then slowly stir in a ladleful of broth—do not allow the broth to boil or simmer, and do not allow the egg-lemon mixture to curdle! Then add this egg-lemon-broth mixture to the soup and stir in. Serve immediately with baguette and the second lemon, quartered, for personal seasoning. The soup can also be made with leftover chicken or spiced up with soup vegetables such as carrots, celery, leeks, and the like. It’s important not to let it boil again after stirring in the egg mixture—this unfortunately makes it only partially suitable for reheating. The lemon makes this soup always refreshing and a pleasant starter, even in summer, or a late-night soup—a perfect addition to barbecues.