| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Greek |
Ethnic, Soups & ste |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Chicken broth |
| 1 |
md |
Skinless boneless chicken breast halves, (about 6 ounces) |
| 1 |
sm |
Onion; peeled |
| 2 |
|
Whole cloves |
| 1 |
md |
Carrot; peeled and cut into 2" pieces |
| 1 |
md |
Celery stalk; cut into 2" pieces |
| 2/3 |
c |
Long-grain rice |
| 3 |
lg |
Eggs |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
tb |
Margarine or buttter |
|
|
Chopped fresh chives; for garnish |
INSTRUCTIONS
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard
vegetables. Cool chicken until easy to handle, then shred into thin strips;
set aside.
Add rice to simmering broth; heat to boiling over high heat. Reduce heat to
low; cover and simmer 15 - 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until
combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture,
whisking constantly. Return broth mixture to saucepan; heat just to
simmering, whisking constantly, about 5 minutes (do not boil or soup will
curdle). Stir in shredded chicken and margarine or butter. Sprinkle with
chopped chives to serve if you like. Makes about 7 cups or 6 first-course
servings.
NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It's best served soon after you make it.
Recipe by: "Good Housekeeping" magazine, 3/97 Posted to MC-Recipe Digest V1
#744 by [email protected] on Aug 14, 1997
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