Avgolemono - Kotopoulo Soupa - Chicken Soup With
KOTOPOULO SOUPA, AVGOLEMONO (CHICKEN SOUP WITH EGG-LEMON SAUCE)
1 (3- to 4-pound) chicken, quartered, plus 3 pounds chicken backs,
necks and/or wings
1 large onion, halved
2 medium carrots, peeled and quartered
2 bay leaves
2 tablespoons salt, or to taste
10 to 12 whole peppercorns
2 tablespoons olive oil
5 scallions (white and most of the green parts), thinly sliced
1 cup chopped fresh dill
2/3 cup medium-grain rice, such as Arborio
2 large eggs
4 to 6 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Place the chicken and chicken parts in a large pot, and add water to
cover. Bring to a boil, skim off the foam and reduce the heat to low.
Add the onion, carrots, bay leaves, salt and peppercorns. Cover and
simmer for 2 hours, adding a little more water as needed, until the
chicken starts to fall from the bone.
Transfer the chicken quarters to a large plate. Remove the meat and
cut half of it into bite-size pieces; cover and refrigerate.
Refrigerate the remaining chicken for another use. Strain the stock,
discarding the solids, and refrigerate it for a few hours, or until
the fat congeals on top. Remove and discard most of the fat.
In a large pot, heat the oil and saute the scallions over medium heat
for 3 to 4 minutes, or until soft. Add 1/2 cup of the dill, and saute
for 2 minutes more. Add the stock, and bring to a boil. Add the rice,
reduce the heat to low, and simmer for 20 minutes, or until the rice
In a medium bowl, whisk the eggs, 4 tablespoons lemon juice and 2
tablespoons water. Whisking constantly, slowly pour about 3 cups of
the hot stock mixture into the eggs. Slowly pour the egg mixture into
the pot, whisking constantly to prevent the eggs from curdling. Add
the chicken and the remaining 1/2 cup dill. Taste and adjust the
seasonings and lemon juice, salt and/or pepper. Simmer for 2 to 3
minutes more; do not boil. Serve hot.
Makes 6 to 8 servings as a first course or 4 to 6 servings as a main course.