Chicken Soup (Greek, With Avgolemono - Egg/Lemon Sauce)

Ingredients

• 3 lbs chicken or chicken pieces
• 8 cups water
• 1/2 bunch parsley
• 1 medium onion, minced very fine
• 1 teaspoon salt
• 1/3 cup long-grain rice
• 1 large carrot, minced very fine
• 1 stalk celery, minced very fine
• 1 1/2-2 lemons, juice of, adjust to taste
• 2 eggs
• 1 1/2 tablespoons cornstarch

Directions

1. 1

   Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.

2. 2

   Cover pan and let simmer for 45 minutes.

3. 3

   Remove chicken and parsley, discard parsley.

4. 4

   Let chicken cool a bit, so you don't burn yourself, and cut into cubes.

5. 5

   Set aside.

6. 6

   Add rice, carrot and celery to broth and cook for 20 minutes.

7. 7

   Add lemon juice to the soup.

8. 8

   Stir.

9. 9

   Turn off heat.

10. 10

    Beat the eggs and cornstarch in a small bowl.

11. 11

    While whisking, slowly dribble in hot chicken stock- never stop whisking.

12. 12

    Do this until you have used up a couple of ladlefuls of stock.

13. 13

    This tempers the eggs so they do not curdle.

14. 14

    Slowly add egg to the hot soup and give a good stir.

15. 15

    Add chicken and serve, sprinkled with a bit of pepper (if desired).

16. 16

    Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).