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Chicken Soup (Augolemono)                            

Ingredients: 1 whole chicken ½ cup olive oil Salt and pepper ½ cup calrose rice 1 lemon 2 eggs

Method:

Wash chicken and boil in enough water to cover in pot for 45 minutes for stock.

Top up water level as it evaportates, to keep chicken covered.

Take out chicken and place in bowl to cool slightly then de-bone.

Pour all stock through a sieve to clean impurities, put back into pot and on the stove.

Add chicken meat, rice, salt and pepper .

Boil till rice splits (boils well), and take off flame.

 

In plastic jug, put 2 eggs, lemon juice and a little water (50ml)

Beat with bamix, then add some hot liquid from the soup and stir really well to bring egg mixture to the same temp as soup.

Add egg/lemon mix into soup pot and stir really thoroughly, till well combined for at least 1 minute, so the egg will not curdle.

Serve with crusty bread.