Greek Lemon and Egg Soup (Avgolemono)

Ingredients

• 2 whole Chickens
• 10 whole Eggs
• 2 cup White Rice
• 8 whole Lemons
• 2 tbsp Salt
• 1 tsp Pepper
• 2 tbsp Butter
• 2 stick Chicken Stock

Method

1. 1

   Cut all the lemons in half and juice them. Tip: pierce the lemons before juicing to get all the juice out.

2. 2

   Get a large pot, add some water and then put the chicken in the water to boil.

3. 3

   Add salt and chicken stock to the pot.

4. 4

   Cover the pot and let the chicken boil.

5. 5

   After 15 minutes add the butter to the cooking chicken.

6. 6

   Once the chicken is boiled take it out of the water and set aside for later.

7. 7

   Prepare the rice by rinsing the rice under some cold water in a strainer.

8. 8

   Add the rice to the juice from the chicken and let it cook till ready.

9. 9

   While the rice is cooking prepare the chicken. Cut the chicken in pieces and season with salt, pepper and some lemon juice. These are now done and will be served with the soup.

10. 10

    Go back to the rice and add 2 cups of water just before the rice softens.

11. 11

    Break all the eggs in a bowl and whisk them with an electric beater until they froth. Make sure not to overbeat the eggs.

12. 12

    Add 1 cup of lemon juice to the eggs while they are beating.

13. 13

    Slowly add some juice from the pot with the rice to the eggs (about 5-6 cups). Keep beating with the electric beater.

14. 14

    Lastly, pour the egg mixture back into the pot and give it all a mix.

15. 15

    Your soup is now ready.